Suquet de Peix Stew


  • 200 g chopped fish (monkfish
  • Cuttlefish and squid)
  • 2 shrimps
  • 2 scampi
  • 2 prawns
  • 6 clams
  • 6 mussels
  • 3 ripe tomatoes
  • The heart of an onion
  • 500 ml fish broth or potato water
  • Preparation

  • Fry all the ingredients of the sauté in a clay pot with olive oil for 2-3 minutes until golden brown. Transfer to a mortar and crush to obtain a paste. Set aside. Add the finely chopped onion to the oil used for the sauté. When it begins to brown, add the peeled and finely chopped tomatoes. Fry for 3-4 minutes. Add the fish broth or water. Stir and add the peeled potatoes cut into half-centimetre slices. After a few minutes, add a little broth to the sauté set aside in the mortar. Work it a little more and stir into the mixture. When the potatoes are half cooked, add the sliced or filleted fish. When they are almost ready, finally add the shrimp. Add salt to taste. Let rest and serve in the pan or on individual plates.
  • For the sauté:

    • 200 g toasted almonds
    • 2 slices of bread
    • Parsley
    • 2 cloves of garlic
    • A few strands of saffron
    • Salt
    • Pepper
    • Olive oil

    Completion time: 45 minutes