How many ways are there of making a suquet? Or should we say suquets? Because there are as many versions of this typical fish stew as there are fishermen. This dish has become extremely popular throughout Catalonia and the Region of Valencia. Suquet is a type of thick soup containing a variety of different fish; in maritime cuisine they use fish from the day’s catch, but it should be strong-tasting, firm-textured fish which will withstand stewing. The potatoes must be old, as they have less water and will absorb the water from the stew. They must also be cut into chunks. It is important to make sure that the potatoes remain submerged throughout cooking, as if not they won’t cook evenly and may become lumpy.
2 kg fresh fish (scorpion fish, pandora, gilthead bream, Atlantic stargazer, red porgy, rosefish, white sea bream, etc.), 1 garlic bulb, 2 very ripe tomatoes, 1 green pepper, 1 kg potatoes (old, if possible), water or fish stock, extra virgin olive oil, salt, allioli negat (curdled garlic mayonnaise)
Heat a little extra virgin olive oil in a cast iron pan. Cook the peeled garlic cloves until golden. Add the grated tomato and cook until thick and concentrated. Add the potatoes broken into pieces and the finely–sliced green pepper, and cover with fish stock or water. Season with salt. Cook over low heat until the potatoes are half-cooked. Then add all the cleaned fish cut into medallions one finger thick, and finish cooking all the ingredients together. Check seasoning. Before serving, sprinkle a couple of spoons of allioli negat (curdled garlic mayonnaise) over the top and remove from heat. Serve immediately.