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12 Dec Suquet de pescado

You probably know that potatoes came to us from Latin America. So, it was the Spaniards who discovered it and in Europe they were the first to cultivate it in their own country. We offer you to cook today Spanish, or rather Valencian classics – suquet de pescado, stewed potatoes with fish.

Ingredients for 4 servings:

Fish fillet (sea bass) 500 gr
Red shrimp gambas rojas 200 gr
Onion 200 gr
Garlic 30 gr
Tomatoes 150 gr
Potatoes 2 kg
Paprika 1 teaspoon
Broth 1 liter
Olive oil 30 ml
Salt
Pepper
Fresh herbs to taste

For the broth
Fish bones 1 kg
Onion 300 gr
Carrots 150 gr
Olive oil 30 ml
Water 1.5 liters

To cook the broth, fry the coarsely chopped carrots and onions in olive oil at the bottom of a large saucepan. Then you need to lay out the fish bones and fill with water. Cook at an average boil for 20-25 minutes, removing the foam.

In a frying pan, also in olive oil, fry the washed prawns directly in the shell, for a beautiful serving afterwards. Fry for a couple of minutes on each side. At this time, coarsely chop the onion and garlic and fry them in the same fragrant oil until Browning. Add the smoked paprika. Let’s move on to tomatoes. They should be sweet. Cut in half, three on a large grater in a mush, pour into the pan. After 3-5 minutes, when the excess moisture from the vegetable mixture boils, add the pre-peeled, coarsely chopped potatoes for stewing, pour the strained fish broth, mix, season with saffron, if you have one. Bring to a boil and cook over medium heat for 5 minutes. Then put the fillet or pieces of fish on top of the potatoes and simmer under the lid for another 10 minutes. After that, return the shrimp to the pan, at the same time salt and pepper, simmer for another 5 minutes, also under the lid. Done! Serve with fresh herbs (parsley or coriander), do not forget to decorate each portion with shrimp on top and pour the sauce.

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