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SUQUET DE PEIX, a Mediterranean flavours Ode.

Check all the ingredients of the recipe and see how healthy this dish is! We've got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts... Who wants a generous serving? Hand me your plates please ;D.
This traditional dish started as a sailors humble meal. The fish fishermen could not sell at the market was used to make their lunch on board. However, things changed and nowadays, I spent nearly 100 Euros filling up my basket to perform this dish! Yes, you might think that is really expensive, but... there's always a but... I cooked not only the Suquet; I also prepared 2 more different dishes with the leftovers!!! Not that expensive anymore! I don't want to steal the crown to the real Leftover Queen, but, could I be a Queen of leftovers for one day with Jenn's Real permission? ;D. Don't miss the Royal Foodie Joust this month... it's back!!!
There's many different ways to perform a Suquet. If you head towards the north coast of Catalonia they will claim that Suquet is their invention and if you head south, they will also claim for that right too. So, no mather you take north or south, the result will always be spectacular! Maybe ingredients change a bit, maybe the cooking order is a bit different... if you follow this recipe, I tell you; you will be satisfied!
If you want to try the dish and you cannot find this special fishes wherever you live, you should ask your fish monger for those who have a hard meat.

Ingredients for 4 servings: for the fish stock: 2 carrots, 1 onion, 1 ripe tomatoe, 2 garlic cloves. The heads of the fish you won't use in the dish, half a kilo of rock fish , 3 liters of water and some salt.
For the dish: 1 red scorpion fish, 1 monkfish, 1 gilt-head (sea) bream or similar, 5 crayfish, a bunch of clams and a bunch of mussels, 500 grs of potatoes, 1 onion, 2 ripe tomatoes, olive oil and salt.
For the picada: Olive oil, 4 garlic cloves, 2 slices of toasted bread, 15 toasted hazelnuts, 15 toasted almonds, 4 teaspoons of ñora paste and some salt.
  • In a deep pot place the peeled carrots, onion, tomatoe and garlic and some olive oil and start a sofrito, when it's all soft and the vegetables water has evaporated, add the cleaned fish (those for the stock) and stir for just one minute; then add the water. When it boils, take the foam away and let simmer for 20 to 30 minutes. Strain and squeeze all fish in the strainer to get all juices in the stock and reserve.
  • Start the dish in a big sauce pan. Pour some olive oil and cut the onion in small dices. Cook at low heat until transparent, then add the grated tomatoes and when they loose all the water add the potatoes (peeled and cut in dices). Stir until they get some colour. Add the different fishes (salted) cut in thick pieces and pour enough fish stock to nearly cover it all. Let it simmer for 15 minutes.
  • Meanwhile prepare the picada: Place a small sauce pan in the heat, peel and cut the garlic cloves and place them in the sauce pan together with some olive oil, let them golden up a bit. Take them away and put the bread slices and toast, take away from the heat. Now in a mortar or a blender, place the garlic, the bread, the ñora, the peeled and toasted hazelnuts and almonds, some salt and 4 tablespoons of olive oil. Blend and pour into the big sauce pan with the fish and potatoes.
  • Stir for 1 minute and add the clean mussels, the clams and the crayfish. Once clams and mussels open, taste and add some more salt if necessary.
  • Let the dish rest for 5 minutes and serve.
Want to serve in individual earthenware dishes or in glass bowls? No matter which one you choose, make sure you have some bread near!
Take a glimpse to the dishes I made with the leftovers:




I don't have the recipe for the noodles paella you see here, but the link takes you to another similar recipe where I used the fish stock too. The rest of ingredients can be seasonal or up to your particular taste.

Fish "Meatballs" are usually done with raw fish, but in this case, I made them with the leftovers of the Suquet's fish and they were spectacular!

Eat well!!!
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