Catalan Fish Stew | SUQUET DE PEIX
Course: Fish and Seafood, RecipesServings
2
servingsCooking time
40
minutesIngredients
500 g rock fish (monkfish, gurnard, scorpionfish etc.)
300 g potatoes
3 cloves of garlic
2 medium tomatoes
half a small green pepper
olive oil, salt
water or light fish stock
Directions
- Fry the diced green pepper and the sliced garlic in a good slug of olive oil until soft and starting to turn golden.
- Grate the tomato and add pulp. Cook, stirring, for 10 minutes
- Break the potatoes into chunks and stir around in the tomato mixture (sofregit) for a couple of minutes.
- Add water to just cover the potatoes. Season with salt. Cook for 20 minutes
- Slice the fish, and add to the pot for the final 5 – 7 minutes, depending on the size of the pieces.
