Fisherman's Suquet
Ingredients (Serves 6)
- 600 g new potatoes
- 300 g TERRANOVA cooked octopus
- 400 g TERRANOVA whole Argentine red shrimp
- 250 g TERRANOVA cleaned mussels
- 400 g TERRANOVA hake fillet
- 100 g tomato purée (sofrito)
- 3 cloves garlic, minced
- 2 cloves garlic, whole
- 1 ripe tomato
- Half a chilli pepper
- Peppercorns
- 1 bay leaf
- 1 dried ñora pepper
- 50 ml Picual extra virgin olive oil
- 125 g green pepper
- ½ glass Manzanilla wine
Preparation
Stock
Peel the Argentine red shrimp and sauté the shells and heads in half of the olive oil together with the two whole garlic cloves, the ñora pepper, and the bay leaf.
Once thoroughly browned, add the chopped tomato and continue sautéing. Pour in the white wine, allow it to reduce slightly, cover with water, and simmer for 20 minutes.
Remove from the heat, strain the stock, and set aside.
Suquet
In a casserole dish, add the remaining olive oil and the potatoes, cut into thick chunks.
Sauté the potatoes, then add the minced garlic. As it begins to brown, stir in the tomato purée. Once it returns to a sizzle, cover with the prepared stock and bring to a simmer, stirring occasionally.
With 10 minutes remaining, add the octopus, mussels, and Argentine red shrimp, along with the chopped hake.
Stir gently and allow to rest for 5 minutes.