Name: fish stew
Total time: 70 min
Yield: 4
Cuisine: española
Ingredients: 200 grams of mussels; 1 squid; 2 pieces of hake; 2 pieces of monkfish; 8 shrimp; 1 liter of fish broth or water; 4 crayfish; 2 green peppers; 2 red peppers; 1 large onion; 250 clams; 2 medium potatoes; 4 cloves of garlic; 4 very ripe tomatoes; parsley leaves; Bread sticks; Toasted almonds; Olive oil; 1 bay leaf; Ground pepper; Salt

This fish and seafood suquet dish is typical of the coastal regions of Catalonia. The origin of this dish comes from a few years ago when this recipe was prepared by humble Catalan and Valencian fishermen with leftover fish from the week.

Over time, suquet became a dish cooked in many restaurants in towns and cities by the sea.

It is a dish that does not require much preparation. Simply dedicate the necessary time in the kitchen, cutting the vegetables, washing the fish and giving appreciation to the broth made from fish and vegetables so that it is exquisite.

The only thing I recommend is to be patient and taste the suquet while we cook to make sure that we have it on the heat for the right and necessary time.

In addition, I always add a snack prepared with bread, parsley and toasted almonds that gives it a fantastic touch of flavor.

How to make fish stew

We start by cutting the different vegetables. We cut the red and green peppers in half, pour water inside them and remove the seeds. We cut into small pieces.
Chop the garlic and cut the onion into julienne strips. Peel and grate the ripe tomatoes. We reserve.
Peel and cut the potatoes into medium pieces or slices. We save the pieces to use later.
Wash the monkfish and hake pieces. Cut the squid into cubes.
Now it's time to prepare the sauce. We take a large frying pan, add a splash of oil and add the onion, garlic and peppers. We stir and let it cook for a few minutes until the onion begins to brown.
At the same time, we take another frying pan, add plenty of oil and sauté the prawns and crayfish. Then we also pass the squid cubes through the pan. We reserved the seafood and the squid.
Once the onion is a little golden, add the tomato and let the mixture cook over low heat for 5 more minutes.
In a large pot we add the liter of fish broth or optionally water and add the sauce that we have prepared, the bay leaf and the potato pieces that we have previously cut. Let cook over medium heat.
While we prepare the chopped almonds, parsley and bread that we will add to the suquet. In a mortar we add the parsley leaves, toasted almonds and breadsticks. We chop all the ingredients.
When the potatoes begin to cook (we can check this by pricking it with a fork) we add the prawns, crayfish, mussels, clams, squid, hake and monkfish. We put the minced meat in the pot and season with salt and pepper to taste.
We stir the fish broth and let it cook for 10-15 more minutes. When the potatoes are completely done and the clams are open, remove the pot from the heat and serve the fish suquet with potatoes on 4 plates.
All that remains is to enjoy this fantastic dish of Catalan cuisine prepared with fish, vegetables and seafood. The fish and seafood suquet!