Easy recipe suquet de peix

Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

6 ud. Prawns	6 ud. Langoustines
4 ud. Monkfish tails	300 g / 10,58 oz Cuttlefish
250 g / 8,82 oz Mussels	3/4 Potatoes
8 tablespoonful oil	700 mL fish broth
50 g / 1,76 oz Almonds	3 Garlic cloves
½ Slice of bread	2 tablespoonful paprika
A pinch of saffron otherwise saffron dye	Salt, pepper, a little tablespoonful cinnamon and 4 cloves

1- Heat up oil and fry almonds and bread	5 Minutes
2- Fry cuttlefish	5 Minutes
3- Add fish broth, the potatos and paprika	5 Minutes
4- When broth is boiled add the finely chopped and the spices	12 Minutes
5- Add prawns, langoustines and mussels and simmer	8 Minutes
7- Let rest	5 Minutes
Total:	40 Minutes

TECHNICAL EQUIPMENT:

Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.

• 1- Enamelled steel deep pan
• 2- Burner for paella pan
• 3- Tripod for gas burner
• 4- Gas regulator
• 5- Gas cylinder

INGREDIENTS

We will use monkfish tails, cuttlefish, mussels, prawns, langoustines and potatoes. To make the chopped we use garlic, almonds and bread. And as spices paprika, cinnamon, cloves, pepper and a pinch of saffron. “Suquet de peix" is a stew of different fish on a light sauce. There are some guidelines to prepare, but there are no rigid rules about the fish used. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared ​​from the best and most valued fishes: monkfish, gilt head bream or grouper.

READY, SET, GO!

In a deep enameled pan with olive oil, fry all the ingredients for the chopped except the garlics for 2-3 minutes until get brown.  

In a mortar, chop the 3 cloves of garlic, when the almonds and the bread get brown, pass them to the mortar pounding to a paste. We Keep it.

KEEP FRYING!

In the same oil add the cuttlefish to fry for 4-5 minutes. Once the cuttlefish get brown add fish broth previously prepared. For broth we used: 1/2 kg of rock fish and a large head of monkfish and grouper. Simmer gently for 45 minutes to 1 hour and after this time, strain the broth and keep.

ADD POTATOES AND PAPRIKA!!!

Stir and add the peeled and sliced potatoes ​​about half a centimeter. Fry the paprika in another pan for a few seconds. Care, paprika burns easily. Add to broth. Alternatively you can fry the paprika with the cuttlefish. Fry it seconds before adding the broth

ADD CHOPPED AND SEASON!

When the broth begins to boil incorporate the chopped that we have kept in the mortar and stir well. Then the cinnamon, cloves, saffron and pepper is added, the latter is left to diner's taste. Cook about 10/12 minutes

ADD MONKFISH AND SHELLFISF!

Below place the monkfish tails. Sauté everything and move with a wooden spoon. After 7/8 minutes add prawns, langoustines and mussels. Cooking is allowed to simmer until the sauce is reduced and everything is cooked through, about 15 minutes

READY TO EAT!!

Let rest and it can be served in the same pan or individual plates.

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