Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, monkfish stew - suquet de rap. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Monkfish Stew - Suquet de Rap is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Monkfish Stew - Suquet de Rap is something which I have loved my whole life.
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. 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.
To begin with this particular recipe, we must first prepare a few components. 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
- Take 800 g monkfish , cleaned and sliced
- Take 4 potatoes medium
- Make ready 300 g tomatoes , seeded and grated
- Take 1 onion large
- Take 2 cloves garlic of
- Get paprika salt and
- Make ready olive oil , mild
- Get parsley , chopped, for garnish
Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic. The suquet usually contains a variety of fish and shellfish, when it is known as suquet de peix, or fish suquet. But a suquet can also be made with only one fish, so we have suquet d'escorpora (made with scorpion fish) or suquet de rap (monkfish), and many others always based on up-market Mediterranean specimens. How to Make Monkfish Stew Without a Recipe.
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.
Inspired by the French seafood stew, columnist Carla Lalli Music's talented friend whips up a freestyle version to make her (and us) drool. Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. Monkfish is a firm, meaty fish with a sweet and delicate flavour. It doesn't come cheap though, so make the most of it using our monkfish recipes including curries, bouillabaisse and bourride. Originally, it was a stew in which used the most difficult fish to sell to.
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