Catalan grilled fish with broth

Name: Catalan grilled fish with broth (Suquet de Pescado)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 1 litre (1¾ pints) fish stock; 2 tomatoes, peeled, seeded and chopped; ½ tsp sweet Spanish paprika; 4 medium-sized new potatoes, peeled and diced; salt and pepper to taste; salt and pepper to taste; 4 x 175 g (6 oz) fish fillets, such as hake; 4 x 175 g (6 oz) fish fillets, such as hake; olive oil; 2 cloves garlic, crushed; 2 tbsp fresh chopped parsley

Suquet de Pescado

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This Catalan classic goes well beyond the quantity boundaries of tapas, so it can move up your menu to slot in as a first or second course. At Comerç24 it is served with purées of aubergine and potatoes, which are both good for soaking up the ambrosial fish juices.

Ingredients

olive oil
2 cloves garlic, crushed
2 tbsp fresh chopped parsley

Europe
Spain
Barcelona
Fish course
Pescatarian
Mediterranean
Catalonia
Gluten-free

Method

Using a little olive oil, sauté the garlic in a large frying pan until tender but not browned. Add the parsley and tomatoes and cook over a low heat, stirring, until the mixture thickens.
Add the fish stock, potatoes and paprika to the tomatoes and cook for about 10 minutes, or until the potatoes are tender. Season the dish with salt and pepper
While