Lobster and Monkfish Suquet

Suquet is a cousin of bouillabaisse, an essential, soupy stew and a classic in the regions of Catalonia and Valencia. Its name comes from the Catalan suquejar, or to throw off juice. Like bouillabaisse, it originated as a fisherman’s meal, prepared on boats from potatoes, seawater, and small gelatinous rockfish that wouldn’t fetch top money at markets but were excellent for flavoring broth. These days suquet can be as simple as a single kind of fish, some broth, a tomat