Ricetta facile al suquet di pesce
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|6 ud. Prawns||6 ud. Langoustines|
|4 ud. Monkfish tails||300 g / 10,58 oz Cuttlefish|
|250 g / 8,82 oz Mussels||3/4 Potatoes|
|8 tablespoonful oil||700 mL fish broth|
|50 g / 1,76 oz Almonds||3 Garlic cloves|
|½ Slice of bread||2 tablespoonful paprika|
|A pinch of saffron otherwise saffron dye||Salt, pepper, a little tablespoonful cinnamon and 4 cloves|
|1- Heat up oil and fry almonds and bread||5 Minutes|
|2- Fry cuttlefish||5 Minutes|
|3- Add fish broth, the potatos and paprika||5 Minutes|
|4- When broth is boiled add the finely chopped and the spices||12 Minutes|
|5- Add prawns, langoustines and mussels and simmer||8 Minutes|
|7- Let rest||5 Minutes|
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove
- 1- Enamelled steel deep pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
We will use monkfish tails, cuttlefish, mussels, prawns, langoustines and potatoes. To make the chopped we use garlic, almonds and bread. And as spices paprika, cinnamon, cloves, pepper and a pinch of saffron. “Suquet de peix" is a stew of different fish on a light sauce. There are some guidelines to prepare, but there are no rigid rules about the fish used. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared from the best and most valued fishes: monkfish, gilt head bream or grouper.
READY, SET, GO!
In a deep enameled pan with olive oil, fry all the ingredients for the chopped except the garlics for 2-3 minutes until get brown.
In a mortar, chop the 3 cloves of garlic, when the almonds and the bread get brown, pass them to the mortar pounding to a paste. We Keep it.
ADD POTATOES AND PAPRIKA!!!
ADD CHOPPED AND SEASON!
ADD MONKFISH AND SHELLFISF!
READY TO EAT!!
Let rest and it can be served in the same pan or individual plates.
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