Suquet de Peix is a simple fish stew from the Catalunya region on the eastern coast of Spain. The stew typically uses any fresh seafood such as shrimp, mussels, clams, or whitefish with a potato and tomato base that adds body to the dish. Serve with bread to dip in this flavorful stew and a sprinkling of fresh parsley to finish.
Suquet de Peix
Ingredients
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 lb yukon gold potatoes, sliced into ¼-inch half-moons
- 1 (14.5 oz) can diced tomatoes
- 2 cups fish stock
- 8 oz white fish, cut into bite size pieces
- 8 oz peeled, deveined shrimp
- ¼ cup fresh parsley, chopped
- 1 baguette
Directions
1) Combine garlic, paprika, and 1 tbsp olive oil in a small skillet over medium heat until garlic is fragrant, about 3-5 minutes. Divide mixture between two Suvie pans.
2) Divide the potatoes and diced tomatoes between two Suvie pans. Season with salt and pepper then divide the fish stock between both pans. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
3) After the cook, add the white fish and shrimp on top of the stew. Return to Suvie and broil for 7 minutes or until the fish and shrimp are opaque and cooked through. Season to taste with salt and pepper.
4) Divide the between bowls, garnish with chopped parsley, and serve with bread.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 370, Total Fat 8g, Total Carbohydrates 46g, Total Sodium 900mg, Total Protein 26g
