Suquet (fish & prawn stew)

• splash of olive oil 

• 4 potatoes, diced 

• 1 cup tomato puree

• 125ml white wine 

• 1½ L fish stock

• 1½ kg seabass fish, filleted & de-boned 

• 1 bunch parsley, finely chopped 

• 2 cloves of garlic, finely chopped 

• 8 prawns 

• 2 tbsp alioli (garlic mayonnaise) 

• salt & pepper, to taste

1. Put a generous splash of olive oil in a cast iron saucepan, and sauté the potatoes for 3 minutes over a high heat. 

2. Add tomato puree to the pan, followed immediately by the white wine and let the mixture reduce for a couple of minutes. 

3. Pour over the fish stock and cook for 5 minutes. 

4. Add the fish fillets, then the chopped herbs and garlic, and cook for another 5 minutes.

5. Add the prawns, then put the lid on the saucepan, reduce the heat to low, and cook for another 10 minutes. 

6. Add the alioli (optional). 
   

Note:

You can replace potatoes with rice.  

Suquet (fish & prawn stew)