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