Skip to main content

Suquet de Pescados (Catalan Seafood Stew) #FishFridayFoodies


It's time for Fish Friday Foodies' September event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

And this month, I am hosting. I urged my blogger friends: "Bring your favorite seafood stew to Fish Friday Foodies for our September event. Think Cioppino, Moqueca, or anything else that has CHUNKY seafood in a broth or sauce."

The Other Stews



Suquet de Pescados
So, I ended up scheduling this for dinner on a day when I left work early. Not for fun. I was sick. My nose was running and I had a raging headache. I hate that first cold of the year. Ugh. I just wanted to sit on my bean bag with a mug of tea and watch a movie. But I had the ingredients calling to me and you just don't waste two pounds of fresh halibut, right? So, I hoisted myself from the living room and made this for dinner. The boys loved it and kept slurping through spoon after spoon: "Sorry you can't taste this because it's really, really good." Nice.

Ingredients

Topping
  • 3 cloves garlic, peeled
  • 1/4 to 1/3 C ground almonds
  • 1/4 C fresh parsley
  • olive oil

Stew
  • 1 tomato, cubed
  • 1 yellow onion, peeled and diced (approximately 1-1/2 C)
  • 1 C diced celery
  • 2 T butter
  • 1 T olive oil
  • 2 fresh bay leaves
  • 1 t saffron threads
  • 2 C fish stock
  • 4 C vegetable broth
  • 1 C Cava or sparkling wine
  • 2 pounds fish, cubed (I used a local, wild halibut)
  • 1 pound large shrimp, peeled and deveined

Procedure
Topping
Pulse all the ingredients in a food processor until a thick paste forms. Set aside.

Stew
Melt butter in olive oil in a large skillet or pot (I used my Dutch oven). Stir in the onions, celery, bay leaves, and saffron. Cook until the onions are softened, approximately 5 to 6 minutes. Stir in the tomatoes and cook for 2 to 3 minutes. Pour in the stock, broth, and wine. Bring to a boil.
Reduce the heat at a simmer and stir in the fish chunks. Cook for 4 to 5 minutes. Nestle the shrimp in the pot and cover. Let steam for 7 or 8 minutes until all the seafood is opaque. 


Season to taste with salt and pepper, as needed. Ladle into individual serving bowls. Serve hot, letting diners add as much - or as little - of the paste topping as they want.

Comments

  1. I'm so sorry you were sick, Cam, but this lovely stew looks like the sort of thing that is excellent for those with a cold! That gorgeous broth!

    ReplyDelete
    Replies
    1. Thanks. Feeling a bit better as the week progresses.

      Delete
  2. Oh my yum....I'm sure this helped to heal your soul if not your body.

    ReplyDelete
  3. Sorry you weren't feeling well enough to enjoy your dinner. I am so happy you don't put something silly down like "pinch" or "3 threads" when it comes to saffron. It is a good flavor that deserves to be enjoyed properly and I see we both agree.

    ReplyDelete
    Replies
    1. Three threads?!? People say that. Ha. No, the packet I buy is just about a teaspoon. So, it's usually a one-use serving for me.

      Delete
  4. This looks delicious, and perfect for clearing out the sinuses! Love the topping and the cava in there.

    ReplyDelete
    Replies
    1. Thanks, Karen. I feel better now. I can finally breathe through my nose...and taste things!

      Delete
  5. Delicious, amazing soup has a lovely golden hue.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an