Suquet de Rape

Note: The fish in this recipe may be unsustainable. Check Seafood Watch for information and alternatives.

Every Catalan cook along the Costa Brava, north of Barcelona, has a different way of preparing this dish. The name suquet is the diminutive of "suc," which means "juice," from the appearance of this soupy fish stew.

Ingredients

For the Sofregit (Sofrito):

• 1/4 cup olive oil

• 2 large onions, minced

• 2 large red bell peppers, cored, seeded, and minced

• 1 pound ripe tomatoes, peeled, seeded, and chopped

For the Fish and Potatoes:

• 1/4 cup olive oil

• Twelve 4-ounce monkfish steaks

• Flour for dredging fish

• 3 large garlic cloves, minced

• 2 tablespoons chopped fresh flat-leaf parsley

• 1/2 cup full-bodied Spanish brandy, such as Torres Tres Torres

• 4 cups fish stock

• 1 pound white potatoes, peeled and thinly sliced

• Salt and freshly ground black pepper

For the Picada:

• 1 tablespoon olive oil

• 1 thin slice white bread

• 1/4 cup skinned almonds, toasted

• 2 large cloves garlic

Instructions

For the Sofregit:
1. In a large casserole (preferably made of clay), heat the oil. Sauté the onions and peppers over medium-low heat for 45 minutes to1 hour, stirring frequently, until the onions are golden brown and almost caramelized. Toward the end of the cooking time, you may have to add a bit of water to the pot to keep the mixture from burning.

2. Add the tomatoes and cook over low heat until the juices have evaporated. Remove from the heat and set aside.

For the Fish and Potatoes:
3. Heat the oil in a skillet large enough to hold all the fish. Dredge the fish in flour, and sauté lightly on both sides over medium-low heat. Remove from the pan and drain on paper towels.

4. Add the garlic and parsley to the skillet and sauté until the garlic is soft. Add the brandy and cook over high heat until the pan is almost dry. Transfer the contents of the skillet to the casserole with the sofregit. Add the fish stock and potatoes and bring to a boil. Reduce the heat to medium-low and cook until the potatoes are tender. Season with salt and pepper.

Make the Picada:
5. In a small skillet, heat the oil. Fry the bread, turning once, until golden on both sides. Transfer the bread to a food processor, add the almonds and garlic, and grind very fine.

To Finish:
6. When the potatoes are tender, stir in the picada. Add the fish steaks and cook for 10 minutes, or just until the fish is done.

7. Serve hot in bowls or soup plates.