Hello everybody, hope you are having an incredible 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 am going to make it a bit tasty. This is gonna smell and look 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. 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. The use of picada as binder, thickener and seasoning, is a centuries old tradition in the Catalan cuisine and is used in numerous sauces and dishes.
Monkfish Stew - Suquet de Rap is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Monkfish Stew - Suquet de Rap is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook monkfish stew - suquet de rap using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Monkfish Stew - Suquet de Rap:
- Prepare ½ liter fish stock
- Take picada
- Prepare 800 g monkfish , cleaned and sliced
- Make ready 4 potatoes medium
- Take 300 g tomatoes , seeded and grated
- Take 1 onion large
- Prepare 2 cloves garlic of
- Make ready paprika salt and
- Take olive oil , mild
- Take parsley , chopped, for garnish
Originally, it was a stew in which used the most difficult fish to sell to. Title: Suquet de Rap Calamars i Gambes Stew of Monkfish, calamari and prawns. 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..
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.
El Celler de Can Roca is the BEST Restaurant in the World. My admiration from this humble blog for the good job and their. 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. We were then treated to two shared main dishes.
So that’s going to wrap it up with this special food monkfish stew - suquet de rap recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
