Catalan Fish Stew Suquet De Peix Recipes

CATALAN FISH STEW (SUQUET DE PEIX)

Steps:

• Heat a small frying pan on low heat and fry the almonds and garlic for about 3 minutes or so until lightly brown.
• Drain and set aside to cool (while you get the stew going).
• Pound to a paste in a pestle and mortar or pulse in you chopper. Add a touch of fresh olive oil to moisten, if need be.
• Heat a large casserole dish on medium heat and sauté the onions for 2 minutes until soft.
• Add the tomatoes and garlic and cook, stirring often for about 5 minutes, until the tomatoes' juices are drying up.
• Add the potatoes and stir well to coat them.
• Increase the heat and add the wine, followed by the fish stock.
• Sprinkle the saffron all over, stir and bring back to boil.
• Lower heat and simmer for about 10-15 minutes until the potatoes are almost done. We don't want the potatoes too done here as the seafood has yet to go in.
• Lighten the picada slightly with a little bit of the stew (for easier mixing) and add to the casserole, stirring well. The stew will thicken slightly here.
• Add the fish and cook for about 3 minutes.
• Add the prawns and squid and cook for 2 minutes.
• Add the shellfish if using, stir well and cook for just 2-3 minutes more until the clams and mussels have all popped open. Discard any that haven't popped open.
• Serve into individual bowls or take the whole casserole to the table. Sprinkle with the parsley and serve with lots of bread.

BULLINADA (CATALAN FISH STEW WITH AIOLI)

Steps:

• In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
• Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
• Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
• In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.