How to prepare a good fish sauce

In today’s article we want to tell you the secrets to successfully cooking a good fish stew. There are as many recipes as there are cooks, since each cook adds his personal touch, we want to share a special recipe that you will surely like.

How to prepare a good fish stew

How to make suquet de pescado or suquet de pescado y marisco. Suquet de peix, is one of the typical dishes of Catalan cuisine, with an exquisite taste and whose preparation is not very difficult, so let’s get to work, for a very seafood recipe, it is important to have quality ingredients and make a powerful broth with a fish flavor.

It is a dish, which we discussed, does not require much preparation. Simply dedicate the necessary time to cooking, cutting the vegetables, washing the fish and giving care to the broth made from fish and vegetables so that it is exquisite. In its origins, it is found, the fishing roots of L’Empordà, when the fishermen who returned from their tasks, prepared this recipe with the catch they had made in the morning.

A seafood stew of humble origin, which the fishermen prepared with the fish they had taken to the boats. The recipe varied according to the most abundant fish of the day or the one that had been the most difficult to sell in the boxes. Over time it became popular throughout the Levantine coast, reaching the menus of the most select restaurants, so much so that one of the recipes with the most visits at Christmas is this monkfish stew, with a classy fish.

The only thing we recommend is to be patient and test the suquet while we cook it to make sure that we keep it on the fire for the right and necessary time.

In addition, we always add to this dish a bite prepared with bread, parsley and toasted almonds that gives it a fantastic touch of flavor.

Head to the kitchen and prepare this delicious fish and seafood stew!

Easy Preparation Summary

Brown the almonds and two garlic
Skip the prawns and monkfish
Prepare a stir-fry with the garlic and green pepper
Mash the potatoes and incorporate
Prepare a bite in the mortar
Add it to the stir-fry
Cover the potatoes with the fumet and cook for 30-40 minutes.
Add the monkfish and clams
Once open, turn off the heat and add the prawns
Serve with chopped parsley