Arguiñano suquet de peix

The suquet de peix or suquet de peix is a typical dish of the fishermen of the Catalan and Valencian coast, a seafood stew that always goes well. Originally, it was a recipe to take advantage of the most difficult fish to sell, which was used to feed the crew of the fishing boats.
Toast two slices of bread and some almonds in a frying pan and put them aside. We prepare a broth or fumet with the rock fish, heads and bones, a spring onion and the bay leaf. While the broth is being prepared, cut the sea bream into slices and the monkfish into cheeks or slices. The heads and tails are also used to enrich the broth. When it takes 20 minutes, we turn off and strain the broth.

Tumbet recipe

The fish most commonly used for the suquet are those that give more flavor to the fish fumet, such as rock fish, or, in this case the monkfish, whose head is commonly used to prepare a delicious fumet and, on the other hand, has an exquisite meat that elevates the quality of our suquet.
However, the key to give it a unique flavor comes from the chopped almonds, which is made with almonds, garlic, bread and saffron, and that brings a lot of depth to the flavor of our dish.
If you like monkfish recipes, be sure to try the monkfish meatballs, a delight that you will like for sure. Of course an essential recipe when we talk about monkfish is the baked monkfish with potatoes. And if you are looking for a fish stew we recommend the hake with prawns and clams, the bonito with tomato, or the fish and seafood casserole, another classic from the same area as this suquet de peix.

Fish recipes

The fish most commonly used for suquet are those that give more flavor to the fish fumet, such as rock fish, or, in this case, monkfish, whose head is usually used to prepare a delicious fumet and, on the other hand, has an exquisite meat that elevates the quality of our suquet.
However, the key to give it a unique flavor comes from the chopped almonds, which is made with almonds, garlic, bread and saffron, and that brings a lot of depth to the flavor of our dish.
If you like monkfish recipes, be sure to try the monkfish meatballs, a delight that you will like for sure. Of course an essential recipe when we talk about monkfish is the baked monkfish with potatoes. And if you are looking for a fish stew we recommend the hake with prawns and clams, the bonito with tomato, or the fish and seafood casserole, another classic from the same area as this suquet de peix.

Recepta suquet de peix

To make the picada, we peel the garlic. In a casserole with oil, we fry them and remove them. In the same oil, we fry the llesca of pa. We remove it. In a mortar, we kill the pa and the alls. Here we add the roasted almonds and we mince them. We finish making the minced, until it is a paste. We reserve it.
We cut the fish into slices. We add the mince and leave it with the cooking liquid of the casserole. We put it in the casserole where we have the potatoes. We throw a rajolí of aniseed. We take out the casserole. We cook it for 5 minutes more. Rectify the salt if necessary.