Monkfish Stew - Suquet de Rap
Monkfish Stew - Suquet de Rap

Hey everyone, it is me, Connelly, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, monkfish stew - suquet de rap. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Monkfish Stew - Suquet de Rap is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Monkfish Stew - Suquet de Rap is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook monkfish stew - suquet de rap using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Monkfish Stew - Suquet de Rap:
  1. Make ready Ā½ liter fish stock
  2. Make ready picada
  3. Prepare 800 g monkfish , cleaned and sliced
  4. Take 4 potatoes medium
  5. Get 300 g tomatoes , seeded and grated
  6. Take 1 onion large
  7. Get 2 cloves garlic of
  8. Get paprika salt and
  9. Prepare olive oil , mild
  10. Make ready parsley , chopped, for garnish
Instructions to make Monkfish Stew - Suquet de Rap:
  1. None
  2. Peel, wash and dice or grate the onions and garlic, Seed and grate the tomatoes. Here I have grated the onion and cut the garlic in tiny squares.
  3. Fry the onion and garlic in a skillet or cassola with plenty of oil until it starts to caramelize.
  4. Add paprika and stir carefully, it burns quickly.
  5. Add the grated tomatoes and let it simmer while stirring occationally. Reduce until about half.
  6. Meanwhile, tear the potatoes in approx. 1 inch/2.5 cm squares. You do that by making a short cut into the potato and tear it the rest of the way. This is to release more starch into the suquet and make it thicker.
  7. Add the potatoes to the tomato sauce and turn them around for 3 min until they get some color and take taste of the sauce.
  8. Pour fish stock over until covered and let it simmer for around 10 min.
  9. Season the monkfish with salt and add to the cassola with the potatoes and the suquet. Turn up the heat and let it finish on a high heat for 5 min.
  10. Prepare the picada in a mortar and add a little of the suquet and mix it well.
  11. Pour the picada over the cassola and shake the cassola lightly to mix it with the sauce. Don't stir, it will break the fish apart.
  12. Let it boil 3-4 min more. Garnish with a little chopped parsley.

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