Prawn and mussel suquet

2020-07-16T18:50:17.968Z

A preparation that admits almost any type of fish or seafood with stewed potatoes, watered by a thick and tasty broth and topped with a mince of garlic and dried fruits, a maritime luxury without leaving the salary.

The suquet is a seafood dish of humble origin, who used to prepare the sailors discard fish or spoiled copies were to become entangled in the nets, losing their commercial value. With the flavor provided by the fish itself when cooked, together with simple ingredients such as potatoes, onion and tomato, the suquet -juguito- that gives the dish its name , was achieved , halfway between a light sauce and a tasty broth and potentorro.

Over time, the technique has been perfected: in the fine and updated version, a broth is first made with the bones and heads of the fish or shellfish to be used, and then the product in question is cooked just long enough to be cooked. . In this case, when preparing a version "of the senyoret" of the prawns, we can take advantage of the head and the shells of them to add their flavor, while we cook their meat only with the residual heat and for a short time, seeking that their protein does not Finish coagulating and keep that slightly greasy texture so nice. The livers of some fish can also be used to enhance that of the stew - ask in your fishmonger and, if it is the case, ask them to keep it for you -, just like the melsa or spleen of cuttlefish, a true pump of marine flavor that never You should discard if you buy a "dirty" cuttlefish.

The chopped that we can during the cooking of the stew and the mussels will finish off the flavor and texture of this dish, which can dress the party table without leaving us the budget on it. If we do not have all the dressings that the recipe proposes we can do without some, or change the nuts for others (always toasted, so that they provide resistance to the bite).

Ingredients

For 4 people

750 ml of fish or water fumet
1 large onion
1 kg of new potato
20 mussels
2 pear tomatoes
16 whole prawns
150 ml of white wine
Virgin olive oil
Salt
Freshly ground pepper
Parsley

For the minced

50 g almonds, hazelnuts or half and half, toasted and peeled
2 cloves of garlic
Sweet or spicy paprika to taste
Parsley (optional)
3 strands of saffron (optional)

Preparation

Remove the heads and shells from the prawns, brown them with a jet of oil and crush them. Add the 750 ml of water or fish fumet and the 150 ml of white wine, boil over medium-low heat for 20 minutes -we want it to reduce until there are more or less 500 ml- and strain, crushing the heads well to let them go the coral. Reserve.

Peel the potatoes and cut them, breaking them at the end -clipping them- so that they release the starch. Wash and set aside.

Peel the onion and chop it. Brown it over medium heat in a pot where all the suquet fits. Add the grated tomatoes without skin and fry until reduced and the oil separates.

Add the potatoes and brown them, turning them for a few minutes. Cover with the broth and bring to a boil for about 15 minutes in total, or until the potatoes are ready.

Meanwhile, prepare the mince by mashing all the ingredients in a mortar, previously toasting the saffron, putting it in a spoon over the flame over low heat (or in a pan).

When the stew has boiled for 10 minutes, add the chopped, stir, taste and adjust the salt and pepper. When the potato is almost ready -about 12 or 13 minutes from the start of the boil-, add the mussels and cover the pot.

When the potato is ready, add the peeled prawns and cover for two minutes so that they cook slightly with the residual heat. Serve with chopped parsley sprinkled on top.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Cook's Ombudsman by sending an email to defensoracomidista@gmail.com.

Source: elparis

All life articles on 2020-07-16