Suquet de Peix

🔥 Prep

• Peel and dice the 3 potatoes into 2‑cm cubes.
• Blanch the 2 tomatoes, peel, seed, and chop into small dice.
• Peel and thinly slice the 3 garlic cloves.
• Roughly chop the 20g almonds.
• Pat dry the 500g white fish and cut into 4‑cm chunks.
• Measure out 500ml fish stock and have it ready.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat and add the sliced garlic; sauté for 1 minute until fragrant.
• 2. Add the chopped tomatoes and cook for 3 minutes until they start to break down.
• 3. Stir in the diced potatoes and coat them with the tomato‑garlic mixture; simmer for 5 minutes.
• 4. Pour in the 500ml fish stock, bring to a gentle boil then reduce to low heat and simmer for 10 minutes until potatoes are just tender.
• 5. Add the chopped almonds and stir; continue to simmer for 2 minutes.
• 6. Gently nestle the 500g white fish chunks into the broth; poach over low heat for 6‑8 minutes until the fish is opaque and flakes easily.
• 7. Season with salt and freshly ground black pepper to taste; stir gently to combine.
• 8. Remove from heat, let the stew rest for 2 minutes before serving.

🔥 Serve

• Ladle the Suquet de Peix into warm bowls, garnish with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley.
• Serve with crusty bread or toasted slices of rustic country loaf to soak up the broth.
• Pair with a crisp white wine such as Albariño or Verdejo.