Catalan Fisherman's Stew (Suquet de Peix)
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Ingredients
- 400 g monkfish tail, cut into chunks
- 200 g raw king prawns, peeled
- 300 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 2 tbsp ground almonds
- 500 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 288 kcal
- Protein
- 27 g
- Carbohydrate
- 17.7 g
- of which sugars
- 4.3 g
- Fat
- 10.9 g
- of which saturates
- 1.6 g
- Fibre
- 3.2 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes. Stir in the tomatoes and cook for 3 minutes.
- 2
Add the potatoes and fish stock, bring to a simmer, cover and cook for 12-15 minutes until the potatoes are nearly tender.
- 3
Stir in the ground almonds to thicken the broth slightly.
- 4
Add the monkfish and simmer for 4 minutes, then add the prawns and cook for a further 3-4 minutes until the fish is opaque and the prawns are pink.
- 5
Season to taste and serve hot with bread.
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