Suquillo (or Suquet)

A Spanish Fish Stew

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

On some parts of the Spanish coast a dish with names like bulavesa is to be found, which is a Spanish variation or imitation of the French bouillabaisse. But there are also dishes of the same kind which are distinctively Spanish such as this one, of which the version below comes from San Carlos de la Rápita in the province of Tarragona.

Method

Use if possible fish with fairly firm flesh, such as turbot or denté. Buy 800 g ( lb). Clean the fish, cut it or them up if necessary,