José Andrés’s Red Snapper Stew Recipe

Suquet is a vintage Catalan fisherman’s stew. This model from José Andrés is one he made for the World Central Kitchen staff’s circle of relatives meal in Mozambique after Cyclone Idai hit in 2019. Andrés describes it as a “Mozambican-Spanish-Catalan-American fish stew.” The key’s the Catalan trick of including picada, a dense mix of almonds, toasted bread, garlic and olive oil, which thickens the stew. Everything else is kind of negotiable, Andrés says. In Mozambique, he used purple snapper, regardless that Catalans desire monkfish.

Make forward: The picada will also be made as much as 1 day upfront.

Storage: Refrigerate for as much as 3 days.

Directions

1. Step 1

   Make the picada: In a small, dry skillet over medium warmth, toast the almonds, stirring incessantly to ensure they don’t burn, till beginning to brown and free up some oil, 3 to 4 mins. Transfer to a small bowl. Add the olive oil to the skillet and warmth it for roughly 30 seconds, till sizzling, then upload the bread and toast till golden brown on either side, about 1 minute in step with aspect. Remove from the warmth and switch to a plate.

2. Step 2

   In a small mortar, weigh down the garlic with a pestle till it’s damaged down right into a paste. (Alternatively, use a mini meals processor to finely chop the garlic.) Add the almonds and pound (or procedure) them in combination till the almonds are finely flooring. Add the bread and proceed to weigh down (procedure) till you’ve gotten a finely flooring aggregate. Set apart till in a position to make use of.

3. Step 3

   Make the stew: Use the massive holes of a field grater to grate the flesh of every tomato part over a small bowl to make a unfastened tomato sauce; discard the skins.

4. Step 4

   In a heavy-bottomed pot or huge pan over medium warmth, warmth the olive oil till shimmering. Add the garlic and sauté till aromatic and scorching, about 30 seconds. Add the grated tomatoes and proceed cooking, stirring incessantly, till the sauce thickens slightly, 8 to ten mins.

5. Step 5

   Add the fish broth, wine, potatoes and pimentón and stir to mix. Cook, exposed, till the potatoes are delicate and the liquid has lowered by means of about one-third, 15 to twenty mins. If the sauce starts to scale back too temporarily, duvet the pot and proceed cooking till the potatoes are delicate.

6. Step 6

   Taste, and season with salt if desired. Stir within the picada to include. Add the fish and gently stir to hide with the sauce. Cover and cook dinner till the fish is opaque and cooked via, 3 to five mins. Remove from the warmth, ladle into bowls and serve heat, with frivolously toasted baguette slices at the aspect.