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
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