Su­quet de Peix

The su­quet de peix is a typ­i­cal dish from the kitchens of Cata­lan’s fish­er­men. It started out as a stew cooked with un­wanted fishes, which they have caught, to feed the boat crew. Fast for­ward to now, the dish has evolved to in­clude qual­ity seafood, such

Epicure - - ENTERTAINING & TRAVEL -

su­quet broth

500g cara­binero heads 100ml ex­tra vir­gin olive oil 50ml brandy

1g saf­fron

1 tbsp to­mato sauce 200g potato trim­mings 600ml lob­ster stock 5g Ital­ian pars­ley, chopped 1 tbsp romesco sauce

» Cook cara­binero heads on a hot pan together with ex­tra vir­gin olive oil for few min­utes.

» Once heads are cooked, deglaze the pan with brandy.

» Add saf­fron, to­mato sauce and potato trim­mings and cook at high heat for 5 more min­utes.

» Add lob­ster stock and sim­mer for 30 min­utes.

» In an­other pan, fry chopped pars­ley be­fore adding romesco sauce. Add this to the stock.

» Sim­mer for an­other 15 min­utes be­fore let­ting it rest for an­other 15 min­utes. » Strain the broth (re­mem­ber to squeeze out the juice from the prawn heads). saf­fron potato

1kg Agria po­ta­toes, peeled (avail­able from Ryan’s Gro­cery)

100ml ex­tra vir­gin olive oil

1g saf­fron a pinch of salt

» Us­ing a Parisi­enne scoop, cre­ate 30 potato balls.

» Com­bine ex­tra vir­gin olive oil, saf­fron and salt in a vacuum bag.

» Seal the bag and cook it in a sous vide ma­chine at 90°C for 25 min­utes.

» Cool down in cold wa­ter and keep re­frig­er­ated. as­sem­bly (for one plate)

3 tbsp su­quet broth

3 balls of saf­fron potato

1 cara­binero prawn tail, cut in 3 pieces 20g oc­to­pus cooked, cut in 3 pieces 1 fresh lemon thyme

50g red snap­per loin

» Place all in­gre­di­ents in a small iron pot. » Bake the pot at 180°C for 10 min­utes. » Serve it together with sour­dough bread.

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