Recipe - Suquet

Ingredrients: Suquet - Sofregit (Sauce): 2 large mild onions (preferably Spanish), chopped 2 red capsicums, chopped 4 cloves garlic, minced 1 tin of chopped tomatoes salt, pepper, olive oil Picada (Roux) 2 cloves garlic, minced 30 almonds and/or hazelnuts 1 slice fried bread ¼ teaspoon salt 2 sprigs parsley, finely chopped olive oil Main 4 small fillets of fresh fish 12 black mussels 250 grams calamari or squid, sliced 8 green scallops 8 large prawns, shell and leave on head and tail, or any other fresh, green shellfish like clams. parsley dill or chervil finely chopped 1 clove garlic, chopped 1/3 cup brandy 1 kilo waxy yellow potatoes like kiffle

Suquet - Catalan fish soup Directions: For the Sofregit (Catalan Sauce): Saute the onions & garlic in olive oil Add capsicum, reduce temperature and slowly cook until beginning to caramelise and thicken – about 40 minutes. For the Picada (Catalan “roux”) Crush or grind all ingredients except parsley and oil. Add enough oil to barely cover the picada, then work it into the mixture slowly to form a thick paste. Dill or chervil The Sofregit & Picada can be prepared the previous day. Dust fish fillets in flour with salt and pepper and saute in oil. Sprinkle chopped parsley and garlic over fish, add brandy and ignite. Set aside. Put Sofregit in a large paella pan and add chopped potatoes and cook for 15 minutes or until almost done. Thicken the mixture with the Picada. Add fish fillets and green shellfish and cook for a couple of minutes – don’t over cook. Take to the table in the paella pan. Tip: Spoon some mayonnaise or aioli over the fish fillets and put briefly under a griller, before serving the dish. Serve with freshly chopped dill or chervil.

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