Ingredients with Measurements:
- 2 lbs of fish (such as monkfish, hake, or sea bass), cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of fish stock
- 1 cup of white wine
- 1 tsp of paprika
- 1 tsp of saffron threads
- 1 bay leaf
- 1/4 cup of olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in the pot over medium-high heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the red and green bell peppers and cook for 5 minutes.
4. Add the tomatoes, paprika, saffron, and bay leaf and cook for another 5 minutes.
5. Pour in the fish stock and white wine and bring to a boil.
6. Add the fish chunks and season with salt and pepper.
7. Reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through.
8. Remove the bay leaf and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Fish: You can use any firm white fish or shellfish of your choice.
- Fish stock: You can use chicken or vegetable stock instead.
- White wine: You can use dry vermouth or chicken broth instead.
- Saffron: You can use turmeric or yellow food coloring instead.
Variations:
- Add potatoes or other vegetables such as carrots or zucchini.
- Use different herbs such as thyme or rosemary.
- Add a splash of brandy or cognac for extra flavor.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Albariño.
Suggested side dishes:
Crusty bread or a simple green salad.
Troubleshooting advice:
If the broth is too thin, you can thicken it with a slurry of cornstarch and water.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Suquet de Peix is a traditional fish stew from the Catalonia region of Spain.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve as a main course for a hearty and flavorful meal.
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Region: Spanish