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Variety to Homemade 5-Star Monkfish Stew - Suquet de Rap

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Monkfish Stew - Suquet de Rap

We hope you got benefit from reading it, now let's go back to monkfish stew - suquet de rap recipe. To make monkfish stew - suquet de rap you only need 10 ingredients and 12 steps. Here is how you achieve it.

To cook an extraordinary Monkfish Stew - Suquet de Rap, below are the materials required:

  1. Get ½ liter of fish stock.
  2. Take of picada.
  3. Get 800 g of monkfish , cleaned and sliced.
  4. Prepare 4 of potatoes medium.
  5. Get 300 g of tomatoes , seeded and grated.
  6. You need 1 of onion large.
  7. Get 2 cloves of garlic of.
  8. Get of paprika salt and.
  9. Prepare of olive oil , mild.
  10. Prepare of parsley , chopped, for garnish.

After preparing the components, next you are good to prepare your appetizing Monkfish Stew - Suquet de Rap by following the procedures on this section:

  1. None.
  2. Peel, wash and dice or grate the onions and garlic, Seed and grate the tomatoes. Here I have grated the onion and cut the garlic in tiny squares..
  3. Fry the onion and garlic in a skillet or cassola with plenty of oil until it starts to caramelize..
  4. Add paprika and stir carefully, it burns quickly..
  5. Add the grated tomatoes and let it simmer while stirring occationally. Reduce until about half..
  6. Meanwhile, tear the potatoes in approx. 1 inch/2.5 cm squares. You do that by making a short cut into the potato and tear it the rest of the way. This is to release more starch into the suquet and make it thicker..
  7. Add the potatoes to the tomato sauce and turn them around for 3 min until they get some color and take taste of the sauce..
  8. Pour fish stock over until covered and let it simmer for around 10 min..
  9. Season the monkfish with salt and add to the cassola with the potatoes and the suquet. Turn up the heat and let it finish on a high heat for 5 min..
  10. Prepare the picada in a mortar and add a little of the suquet and mix it well..
  11. Pour the picada over the cassola and shake the cassola lightly to mix it with the sauce. Don't stir, it will break the fish apart..
  12. Let it boil 3-4 min more. Garnish with a little chopped parsley..

When cooking with shell fish it is always a good idea to follow some simple cooking rules becuase it is very easy to get ill from uncooked or bad shell food. This Catalan Fish Stew or Suquet de Peix is a flavoursome seafood stew from Spain, specifically from the Catalan and to some extent, the Valencian region. I think the first time I had this was over a decade ago in Girona, north of Barcelona, just off the French border. Suquet de Rap means Monkfish soupy dish in Catalan. It has fresh Monkfish, Potatoes, clams and a Picada, this last food preparation is so typical from Catalonia. it's like our mark in terms of Cuisine.

Recipe : Monkfish Stew - Suquet de Rap

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step by step to make Monkfish Stew - Suquet de Rap

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