Suquet

Suquet

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

  1. Preheat a small frying-pan over a medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Also made with: Tomato Paste


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