Suquet de peix – Catalan Seafood soup

Ingredients for this seafood soup recipe :

Serves 4 as main dish

* 2 pounds of 2 varieties of seasonal firm-fleshed fish – Cut in fillets or serving pieces.

For this seafood soup recipe I reccomend 1 pound monkfish (4 pieces), and 1 pound grouper (4 pieces), if you manage to find it, or rascasse (scorpionfish).

Other fish alternatives that give very good results with this Catalan seafood recipe are rockfish, redfish, sea bass, halibut and ocean perch.

* 4 Norway lobsters or similar shellfish
* 1 pound potatoes – cut into 1/2 inch slices
* 1/2 green pepper – cut into 1-inch stripes
* 2 cloves garlic – peeled
* 2 cups fish stock
* 1 cup olive oil
* Salt

For the sofregit

* 1 medium-sized onion – finely chopped
* 2 ripe tomatoes – peeled, finely chopped; seed them if you so prefer.

For the picada

* 2 sprigs flat Italian parsley
* 4 toasted almonds

Preparation :

  1. Heat the olive oil in an earthenware cassola or Dutch oven. Add the garlic cloves. Fry the garlic over high heat until golden. Remove the fried garlic cloves and set aside.
  2. In the same oil and the same cassola, make a sofregit of onion and tomato. First, add the onion, and when it is translucent, say 4 or 5 minutes, add the chopped tomato. Stir, and cook for about 10 minutes on medium-low heat.
  3. Add the potato slices, and the fish cuts, the shellfish, and enough fish stock to cover seafood and potatoes. Cook uncovered over medium-high heat for 10 to 15 minutes. The seafood shouldn't cook longer than 20 minutes.
    • If you are not sure that the potatoes will cook properly you have two alternatives: a) cut the potato slices thinner; b) add the potatoes and the fish stock first, cook for 5 minutes, and then add the seafood and cook for 10 minutes. When it's almost cooked add salt to taste.
  4. Meanwhile, prepare the picada. First pound the fried cloves of garlic in the mortar, then the parsley and finally the toasted almonds. Use 2 tablespoons of the cooking seafood sauce to bind the picada.
  5. Stir in the picada at the last moment. Adjust the salt if necessary.

    Let this delicious seafood soup recipe rest for some minutes before serving. It'll be even more succulent.


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