Suquet

Name: Suquet
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 slice day-old white bread; 1 bay leaf; 1 carrot, chopped; 10 black peppercorns; salt and freshly ground black pepper; 1 onion, chopped; 2 cloves garlic, chopped; 800 g gurnard and hake fillets, cut into serving pieces; 1 stalk celery, sliced; 40 g toasted almonds; 500 ml fish stock (see above) or water; 2 tablespoons olive oil; 1 kg white fish bones and trimmings; 200 g small clams; 2 tablespoons chopped parsley; 1 tablespoon olive oil; a few threads of saffron; 3—4 parsley stalks; 2 large cloves garlic, crushed; 2 sprigs thyme; 3 tomatoes, peeled and chopped; 100 ml dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

This fish stew comes from Catalonia and is thickened in the traditional way with a picada of toasted almonds, bread, garlic and parsley, which gives it a complex, rich flavour. I like to use two or three different fish and a few clams or mussels. Monkfish, cod, haddock, bream or sea bass are suitable, too.

Ingredients

for the fish stock (makes about 1.5 litres)

1 kg white fish bones and trimmings
1 stalk celery, sliced

Europe
United Kingdom
Dinner
Pescatarian
Spicy

Method

First make the stock. Break the bones into manageable pieces and put everything into a large pan along with 1.5 litres of water. Bring to the boil and skim off any scum that rises to the surface. Simmer for 20–25 minutes. Strain and the stock is ready to use, or when cool it can be refrigerated or frozen.

To make the picada, fry the bread in the oil, remove it and lightly brown t