Suquet de peix – Catalan fish and potato stew

Ingredients for 4 portions

• 800 gPotato
• 4 tbspOlive oil
• 1 sliceBread
• 20 gAlmonds, blanched
• 2 clovesGarlic, for the picada
• 2 tbspParsley, chopped
• 2 clovesGarlic, sliced
• 2Tomatoes, grated
• 1 tspPaprika
• 1 lFish stock, hot
• to tasteSalt
• 800 gMonkfish, in thick steaks

Method

1. Peel the potatoes and cut them into 1 cm slices.
2. Heat the oil in a wide, shallow casserole and fry the slice of bread and the almonds until golden. Lift them out.
3. Pound the bread, almonds, the two picada garlic cloves and the parsley in a mortar with a splash of stock to a coarse paste: this is the picada.
4. In the same oil, fry the sliced garlic until lightly golden. Add the grated tomato and cook for 8 minutes, until it darkens and its liquid has cooked off.
5. Add the potatoes and paprika, stir for 1 minute and pour in the hot stock. Season with salt.
6. Simmer over a medium heat for 15 minutes, until the potatoes are almost tender.
7. Salt the fish, nestle it among the potatoes and stir the picada into the broth.
8. Simmer for another 8–10 minutes, shaking the pan now and then, until the fish is cooked and the broth has thickened.
9. Leave to rest for a couple of minutes and serve straight from the pan.

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