Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, monkfish stew - suquet de rap. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Monkfish Stew - Suquet de Rap For this recipe I use monkfish, but you can also use turbot, gilt-head bream or grouper (or a combination), they are all excellent for this dish. Suquet de Rap means Monkfish soupy dish in Catalan. It has fresh Monkfish, Potatoes, clams and a Picada, this last food preparation is so typical from Catalonia. it's like our mark in terms of Cuisine.
Monkfish Stew - Suquet de Rap is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Monkfish Stew - Suquet de Rap is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook monkfish stew - suquet de rap using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Monkfish Stew - Suquet de Rap:
- Take ½ liter fish stock
- Make ready picada
- Make ready 800 g monkfish , cleaned and sliced
- Take 4 potatoes medium
- Take 300 g tomatoes , seeded and grated
- Prepare 1 onion large
- Prepare 2 cloves garlic of
- Make ready paprika salt and
- Take olive oil , mild
- Make ready parsley , chopped, for garnish
Featuring the most authentic Catalan favourites such as Gambes De Palamos (Grilled Red Prawns), Suquet de Rap (Catalan Fish Stew with Monkfish & Mussels) and Pa Vi I Sucre (Traditional Afternoon Bite, Bread, Wine & Sugar) which is also Chef Alex M. Fargas from FoFo by el Willy Hong Kong's favourite child-hood dessert. The third Course - Suquet de Rap - Monkfish Stew with Potatoes and Mussels, accompanied by toasted Catalan Sourdough - another delightful dish again shared between two. The fish and mussels were fresh and tasty, and complemented by the toasted sourdough.
Instructions to make Monkfish Stew - Suquet de Rap:
- None
- Peel, wash and dice or grate the onions and garlic, Seed and grate the tomatoes. Here I have grated the onion and cut the garlic in tiny squares.
- Fry the onion and garlic in a skillet or cassola with plenty of oil until it starts to caramelize.
- Add paprika and stir carefully, it burns quickly.
- Add the grated tomatoes and let it simmer while stirring occationally. Reduce until about half.
- Meanwhile, tear the potatoes in approx. 1 inch/2.5 cm squares. You do that by making a short cut into the potato and tear it the rest of the way. This is to release more starch into the suquet and make it thicker.
- Add the potatoes to the tomato sauce and turn them around for 3 min until they get some color and take taste of the sauce.
- Pour fish stock over until covered and let it simmer for around 10 min.
- Season the monkfish with salt and add to the cassola with the potatoes and the suquet. Turn up the heat and let it finish on a high heat for 5 min.
- Prepare the picada in a mortar and add a little of the suquet and mix it well.
- Pour the picada over the cassola and shake the cassola lightly to mix it with the sauce. Don't stir, it will break the fish apart.
- Let it boil 3-4 min more. Garnish with a little chopped parsley.
We were then treated to two shared main dishes. Suquet de Rap means Monkfish soupy dish in Catalan. It has fresh Monkfish, Potatoes, clams and a Picada, this last food preparation is so typical from Catalonia. it's like our mark in terms of Cuisine.. El Celler de Can Roca is the BEST Restaurant in the World. My admiration from this humble blog for the good job and their.
So that is going to wrap this up with this special food monkfish stew - suquet de rap recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
