How to prepare a good Suquet d’anguila

Traditional Catalan recipe: Suquet d’anguila

If you are a lover of marine flavors and are looking to experiment with the cuisine of different regions, Suquet d’anguila is a traditional Catalan recipe that you cannot miss trying. This dish, which is made with eel, is a thick and tasty stew, which can be enjoyed both on cold days and in summer.

Ingredients:

1 kg of eel
4 garlic cloves
1 large onion
2 ripe tomatoes
1 red bell pepper
1 green pepper
1 bay leaf
1 sprig of thyme
1 teaspoon paprika
1 tablespoon of flour
1 glass of white wine
2 glasses of fish broth
Olive oil
Salt and pepper to taste

Preparation:

Clean the eel, remove the skin and cut it into regular pieces. Booking.
In a large casserole, sauté the garlic, onion and julienned peppers. When they are golden, add the peeled and chopped tomatoes, the bay leaf and the thyme.
Add the paprika and flour, and mix well to integrate. Pour in the white wine and let it reduce for a few minutes.
Add the fish broth and let it boil over medium heat for about 10 minutes. Then add the eel pieces and let it all cook together for another 15-20 minutes, until the eel is tender.
Finally, taste the stew and add salt and pepper to taste. Serve hot, accompanied by a good bread to dip in the sauce.

Suquet d’anguila is a dish with a great tradition in Catalan cuisine, and each cook has their own version of it. You can experiment with the ingredients and the proportions to find the version that you like best. Enjoy!