Suquet
Photography by Vanessa Wu.
This simple fish dish is a typical fisherman’s dish from the Costa Brava in Spain. It is served from the pan in which it is cooked – in Spain this is often a terracotta cazuela as pictured here.
Serves: 6
INGREDIENTS
2-3 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
2 ripe medium tomatoes, peeled, seeded and diced finely
6 medium waxy potatoes, par-boiled and sliced
6 firm, white fish steaks or fillets i.e. hapuka (groper)
1 litre fish stock or water
extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a large sauté pan or another heat-proof pan that can be taken to the table. Add the garlic and tomato. Cook gently until the garlic is soft and remove the pan from the heat. Arrange the sliced potatoes in the pan and then lay the fish on top of the potatoes. Pour over a good amount of olive oil and the fish
stock or water.
Cover and cook gently until the potatoes are tender and the fish is just cooked. Season and serve in wide, shallow bowls with plenty of bread. Serves 6
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!