This traditional fish stew, originated in Spain's Catalonian region, also called Suquet. This recipe brims with chunky pieces of fish and shellfish. It is similar to the French bouillabaise, but the addition of saffron, garlic and slightly stale bread are the key players in this hearty and rustic Spanish Suquet stew.
Ingredients
2 kilos of fresh fish fillets mixed and seafood, such as red mullet, sole, hake, bream, monk fish, sea bass, cuttlefish, octopus, prawns, mussels, clams, squid or scallops.
8 tablespoons olive oil, extra for spraying
1 large onion, thinly sliced
2 garlic cloves, finely chopped, plus an extra nail for toasting
1 kg ripe tomatoes, skinned and chopped, or 2 x 400 g cans of chopped tomatoes
125 ml red wine
Chopped fresh chilli, to taste
3 tablespoons finely chopped parsley
1/2 teaspoon fennel seeds
Pinch of Saffron
Salt and freshly ground black pepper
6-8 slices of good bread, slightly stale or toasted
Method
1. If your fishmonger has not done so, clean and prepare your fish and shellfish. Cut fish fillets into large pieces and seafood into manageable pieces.
2. Put the oil, onion and garlic in a large frying pan and fry briefly.
3. Add tomatoes, wine chilli, parsley and fennel and season seeds with salt and pepper. Cook for 15 minutes.
4. Start adding the larger pieces of fish to the sauce first as they will take longer to cook such as monk fish,bream etc. Then add the tenderest fish like the sole and seafood, ending with mussels and clams if used. Cook for five minutes or until fish is cooked and mussels and clams have opened. (Discard any clams or mussels that have not opened.)
5. Rub the bread with garlic, drizzled with olive oil, and put each slice at the bottom of a deep soup bowl. Pour over the stew and serve.
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