Ingredients
- 600 g diced monkfish or grouper
- 500 g potatoes
- 1 onion
- 3 garlic cloves
- 2 ripe tomatoes
- 30 g toasted hazelnuts
- 1 bunch of parsley
- 100 g white wine
- 500 g fish stock
- 40 g extra virgin olive oil
- 1 pinch of saffron
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the hazelnuts, a garlic clove and the parsley in the mixing bowl and grind 8 sec/speed 7. Set the picada aside.
- Add the onion, the remaining garlic and the tomatoes and chop 4 sec/speed 5.
- Add the oil and saute 10 min/120°C/spoon speed.
- Crack the potatoes into pieces and add them with the wine, the stock and the saffron.
- Program 20 min/100°C/reverse/spoon speed until the potato is tender.
- Salt the fish cubes and add them to the mixing bowl.
- Add the hazelnut picada and program 6 min/90°C/reverse/spoon speed.
- Let it rest 5 minutes with the lid on so the flavors bind.
- Adjust salt and serve the suquet piping hot.
Tips
- The picada is key to the authentic flavor of the suquet.
- Crack the potatoes so the broth thickens naturally.
- You can add shrimp to enrich the dish.
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