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Catalan fish stew (Suquet de pescado)
INGREDIENTS (for 6 people):½ monkfish½ hake2 onions4 garlic cloves200 g tomato passata1 tablespoon La Vera sweet paprika 4 large potatoes100 ml white wine1 L fish stockOilINGREDIENTES FOR THE "MAJADA" o "PICADA" CRUSHED SAUCE:Hazelnuts2 garlics½ teaspoon La Vera paprikaFresh parsleySaffron strands1 tablespoon salt1 chilliSTEP BY STEP METHOOD:1. Heat the oil in the pan. 2. Dice the onion very finely and place it into the pan. Add a pinch of salt so the water is released more quickly. 3. Chop a few cloves of garlic and add them to the mixture. If you prefer, you can also add half a cayenne pepper. 4. Once the onion has browned, add the tablespoon of La Vera paprika and the tomato. Mix everything together thoroughly and when the tomato is cooked, add the white wine to deglaze the sauté mixture and so it doesn't stick to the pan.5. While the sauté is cooking, prepare the ‘picada’ sauce. Add salt, two peeled garlic cloves, a tablespoon of paprika, a few leaves of parsley, some hazelnuts (previously roasted and peeled), strands of saffron and a little stock to a mortar. Stir all of the ingredients until they are well integrated and put them to one side.6. Peel the potatoes and cut them into wedges, or fairly thick slices. Add them to the sauté mix so they permeate with its flavour and pour on the fish stock. 7. Cut the monkfish into large chunks and add salt.8. Once the potatoes are boiled, add the fish to the stew along with the ‘picada’ sauce and leave it on the heat for between 6 and 8 minutes.
