Suquet de Peix (Catalan Fish Stew)

🛒 Ingredients

• Firm white fish fillets (e.g., monkfish, hake, cod) 120 g · 100 kcal
• Potatoes, peeled and sliced 120 g · 92 kcal
• Crushed tomatoes 80 g · 16 kcal
• Onion, chopped 40 g · 16 kcal
• Garlic cloves 5 g · 7 kcal
• Olive oil 10 g · 90 kcal
• Fish stock 100 g · 7 kcal
• Toasted almonds (for picada) 8 g · 46 kcal
• Stale bread (for picada) 8 g · 21 kcal
• Saffron threads 0 g · 0 kcal
• Sweet paprika (pimentón dulce) 0 g · 0 kcal
• Fresh parsley, chopped 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the picada: toast almonds and stale bread lightly in a dry pan. Grind them with one clove of garlic until a paste forms, setting aside.
2. In a large, shallow pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add the remaining minced garlic and paprika; cook for one minute until fragrant.
3. Add crushed tomatoes and a pinch of saffron threads to the pot. Simmer gently for 10-15 minutes, allowing the sauce to thicken slightly.
4. Add the fish stock and potato slices to the pot, ensuring the potatoes are mostly submerged. Bring to a simmer and cook for 15-20 minutes until the potatoes are tender.
5. Gently place the fish fillets on top of the potatoes. Spoon some sauce over the fish, then stir in the prepared picada.
6. Cover the pot and continue to simmer for another 5-8 minutes, or until the fish is cooked through and flakes easily. Do not overcook.
7. Taste and adjust seasoning with salt and pepper. Garnish generously with fresh chopped parsley before serving hot.