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Catalonian Suquet

Method

  • Heat a thin layer of oil in a heavy-bottomed pan and fry the bread until lightly browned on both sides. Then cut the bread into 4 and mix with half the garlic, the almonds, saffron and 2 tbsp chopped parsley in the food processor. Set aside.
  • Heat a little fresh oil in a large wok (or deep non-stick frypan) and gently saute the onion with the remaining garlic and the chillies until tender. Add the anchovies and tomatoes. Briefly stir and then add the stock and seasonings. Bring to the boil, turn the heat down and rapidly simmer for about 10 mins. 
  • Turn the heat right down and add the mussels and fish to the wok. Cover and cook, removing the mussels as they open and the fish as it's ready, adding the calamari towards the end and discarding any mussels that don't open.
  • When all the seafood has been removed, turn the heat up and add enough almond mixture to thicken the sauce. Taste for seasoning.
  • To serve, arrange the seafood mixture in large bowls and spoon the soup over the top.

Ingredients

  • olive oil
  • 1 thick slice day-old country-style bread
  • 4 garlic cloves, crushed
  • 50 gm blanched almonds, toasted
  • a pinch of saffron threads
  • 4 tbsp chopped fresh parsley
  • 1 onion, chopped
  • 2 small red chillies, chopped
  • 3 anchovies, chopped
  • 1 punnet cherry tomatoes, quartered or halved
  • 750 ml fish stock
  • sea salt & freshly ground pepper
  • 16 mussels, cleaned & debearded
  • 4 x 100 gm firm white fish, eg. groper
  • 4 x 100 gm pieces boneless, skinless salmon
  • 2 calamari tubes, cut into rings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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