Dinner · 60 min · spanish

Suquet de Peix

Monkfish does the heavy lifting here, with shrimp rounding it out. A Spanish dinner that takes 60 minutes, start to finish. It is weeknight cooking that still hits your targets — 17 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Monkfish
• 1/2 lb Shrimp
• 1 lb Potatoes
• 2 Tomato
• 3 cups Fish stock
• 1/4 cup Almonds
• 3 cloves Garlic
• 1 tsp Paprika
• 1/4 cup Olive oil

Steps

1. Slice the potatoes into thick rounds and lay them in a wide cazuela with the fish stock; simmer 15 minutes until nearly tender.
2. Make the picada: pound the toasted almonds, garlic, and a pinch of salt into a rough paste with a mortar and pestle.
3. Sear the monkfish chunks in olive oil until just golden and set aside; the shrimp go in for 1 minute per side.
4. Soften the chopped tomato and paprika in the same pan into a sofrito, then stir it into the potatoes with the picada.
5. Nestle the fish and shrimp into the stew and simmer 8 minutes until everything is cooked through.
6. Rest 10 minutes before serving — suquet, like all stews, improves with a short sit.

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