Suquet de Peix

Ingredients

• 800 gmonkfish and scorpionfish — cut into steaks
• 300 gshrimp
• 800 gwaxy potatoes — sliced thick
• 1onion — chopped
• 3ripe tomatoes — grated
• 60 gtoasted hazelnuts and almonds — for the picada
• 3 clovesgarlic — for the picada
• 1 pinchsaffron threads
• 1 tbspsweet pimentón
• 800 mlfish stock
• 6 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by cleaning and drying the 800 g of monkfish and scorpionfish, as well as the 300 g of shrimp. Remove any scales, bones, and shells, ensuring the seafood is thoroughly dried with a paper towel. This step is crucial to prevent the seafood from steaming in its own moisture, which would affect the texture and flavor of the dish.
2. In a large, heavy-bottomed pot, heat 6 tbsp of extra virgin olive oil over medium heat. Add 3 cloves of minced garlic and sauté until they become fragrant and lightly golden, being careful not to let them burn. This forms the aromatic base of your dish.
3. Finely chop 1 onion and add it to the pot, cooking slowly until it becomes translucent and soft. Grate 3 ripe tomatoes and stir them in, allowing the mixture to cook down into a rich sofrito. This should take on a sweet and toasty aroma, indicating the flavors are well developed.
4. Add 1 tbsp of sweet pimentón and a pinch of saffron threads to the sofrito, stirring gently to combine. This will infuse the dish with a deep, smoky flavor and a warm, golden hue.
5. Peel and slice 800 g of waxy potatoes into thick rounds, then add them to the pot along with 800 ml of fish stock. Season with fine sea salt to taste. Bring the mixture to a gentle simmer, allowing the potatoes to cook until they are tender but still hold their shape, absorbing the flavors of the broth.
6. Once the potatoes are nearly done, add the cleaned monkfish, scorpionfish, and shrimp to the pot. Shake the pot gently to ensure the seafood is submerged in the broth, cooking until the fish turns opaque and just firm. This method helps keep the delicate seafood intact.
7. Prepare a picada by grinding 60 g of toasted hazelnuts and almonds in a mortar and pestle until they form a coarse paste. Stir this into the pot to thicken the sauce slightly and add a nutty depth to the flavor.
8. Serve the Suquet de Peix immediately, garnished with a drizzle of extra virgin olive oil. The sauce should be glossy and the seafood perfectly cooked, showcasing the rich, coastal flavors of this traditional Catalan dish.