Suquet

Name: Suquet
Cook time: 50 min
Ingredients: 5 tbsp olive oil; 3 cloves garlic (sliced); cup ½blanched almonds; 1 brown onion (finely diced); Fresh ground black pepper; 3 tbsp Mutti Double Concentrate Tomato Paste; Pinch sweet smoked paprika; 2 desiree potatoes (peeled, sliced into 5mm thick slices); 4 fresh bay leaves; 1 cup dry white wine or cava; Pinch saffron threads (optional); 1 cup Mutti Polpa Finely Chopped Tomatoes; 3 cups fish stock (vegetable or chicken can also be substituted); 300 g monkfish fillet (diced (substitute any in season white fish like ling)); 300 g cleaned squid tubes and tentacles (sliced 2cm rounds); 4 raw king prawns; 500 g mussels; cup ½flat leaf parsley (finely chopped)

Made with Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Easy

Ingredients

5 tbsp olive oil
3 cloves garlic (sliced)
cup ½blanched almonds
1 brown onion (finely diced)
Fresh ground black pepper
3 tbsp Mutti Double Concentrate Tomato Paste
Pinch sweet smoked paprika
2 desiree potatoes (peeled, sliced into 5mm thick slices)
4 fresh bay leaves
1 cup dry white wine or cava
Pinch saffron threads (optional)
1 cup Mutti Polpa Finely Chopped Tomatoes
3 cups fish stock (vegetable or chicken can also be substituted)
300 g monkfish fillet (diced (substitute any in season white fish like ling))
300 g cleaned squid tubes and tentacles (sliced 2cm rounds)
4 raw king prawns
500 g mussels
cup ½flat leaf parsley (finely chopped)

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Method

Preheat a small frying-pan over a medium heat.
Add 2 tbsp of the oil, the garlic, almonds, a pinch of salt and cook stirring constantly to caramelise lightly then remove to a pestle and mortar and set aside to cool. Pound to a rough breadcrumb texture and add the parsley then set aside.
Heat a large, deep saucepan over a medium/high heat and add the remaining olive oil, onion and a good pinch of salt. Cook, stirring often, for 5 minutes until translucent but no colour.
Add the Mutti tomato paste, paprika, bay leaf and potato, stir through and continue to cook for 2 minutes longer. Add the wine, saffron and cook for 2 minutes then add the Mutti Polpa, stock and simmer for 10 minutes until potatoes are almost cooked.
Add the fish and cook gently for 2 minutes then the squid, prawns and mussels. Cover and cook for 5 minutes then serve topped with the almonds.

Pasta or rice dishes