Fish Stew (suquet De Peix)
Fish Stew (Suquet de Peix) is a traditional dish from Valencian cuisine, known for its rich flavors and hearty ingredients. This seafood stew is perfect for a cozy dinner on a chilly evening.
Ingredients
- 1 lb firm white fish fillets, such as cod or halibut
- 1 onion, chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup fish or vegetable broth
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the diced tomatoes, paprika, and a pinch of salt. Cook for another 5 minutes, stirring occasionally.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Add the fish broth and bring the mixture to a gentle boil.
- Gently place the fish fillets into the pot. Cover and simmer for 10-15 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Fish Stew with crusty bread or over a bed of cooked rice for a complete meal.
Tips & tricks
For a richer flavor, you can use a combination of different seafood such as shrimp, mussels, and squid in addition to the white fish.
Cost
$20