Suquet made with tomato paste
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.
50 min (COOK TIME: 50 min)
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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Suquet made with tomato paste: 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.
