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Jul 9, 2006 01:45 AM

URGENT - Catalan SUQUET Advice Needed ASAP

We've got clams & monkfish & Italian parsley, olives & garlic & white wine... now what do I do? Would post on Home Cooking, but doubt I'll get a fast response on this obscure a request!


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  1. Here's the recipe that I have:

    In a cazuela lightly fry the fish (monkfish, grouper and cigalas) in olive oil. Remove the fish and using the same oil and fry three garlic cloves. Remove the garlic. Fry one onion (diced very, very finely), when it carmelizes, add two peeled and seeded tomatoes and let them cook until the tomato liquid has evaporated. Add a half kilo of potatoes (that have been sliced and previously lighly fried/browned). Cover with one liter of "fumet" (fish stock) and let cook at a low temperature for ten minutes.

    While this is cooking, make a paste with the garlic cloves, ten toasted almonds, five hazelnuts, a teaspoon of pine nuts, and a pinch of saffron (can also add some fried bread here). Put the fish on top of the potatoes. Let it cook for 5 to 10 more minutes. Add a tablespoon or two of the suquet broth to the garlic/nut paste and then add this mixture to the cazuela and stir to integrate the flavors. Let it cook just a few more minutes and then serve.

    1 Reply
    1. re: butterfly

      Thank you, butterfly! I will try that! Do you ever add clams or other shellfish? I ended up just sauteeing the garlic & onions, then the monkfish & putting all in a large roasting pan with olives, artichokes (I know - not authentic), hot white wine, Italian parsley & a bunch of clams, then popping into a hot oven until the clams opened. Not authentic, but still good!

    2. in a cazuela pour olive oil to taste. While the oil is cold you will mince 2 garlic cloves and 1/2 onion. After 10 minutes you will add 1-2 grated tomatoes and cook down until the tomato gets very dark (roasted color). add potatoes (about 2) and water, let boil for about 10 minutes. During these 10 minutes you will be making your picada (parsley + Garlic + toasted almond + fried bread + oil, all blended together until turned into paste, this will be your thickener). now that the 10 minutes passed you will add your seafood and your picada along with a tablespoon of pimenton (the sweet kind). 5 minutes later turn off the heat, let rest for another five to finish off the fish with the carried over heat. Enjoy

      1. Yes, I've had it with clams, mussels, langostinos, and other shellfish and sometimes just with fish. It's a very adaptable dish. They key is to not overcook any of the components. Now you have me craving...I can't wait to make it again when the weather cools off a bit.

        1. Oh, and one version that I had used monkfish liver in the picada. Really decadent.

          1 Reply