Suquet de Bogavante

Suquet is the diminutive form of suc, or 'juice', in Catalan, which means that this wonderfully flavored dish is more correctly called juicy fish stew. The stew is finished always with a "picada" in this case made with almonds, garlic and bread that helps thicken the sauce.  "Suquet's"  were originated as a way to use less than perfect seafood, likely the bits that the fishermen couldn’t sell at the market. While the most authentic versions are still prepared by fishermen on the picturesque Costa Brava cove beaches, here at Boqueria we use more luxury ingredients than the Catalan fisherman like Lobster, monkfish, clams and mussels.

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1/2  ea Lobster  (1lb lobster)

2 oz monkfish  (3pc)

3 ea mussles    

3 ea clams    

5 oz Lobster stock (link recipe) 

1 tbsp Sofrito    

1 tbsp Picada almendra  (link recipe) 

1 oz Carrot pre roasted  (in oven with olive oil and salt)

2 ea Pre cooked Fingerling potatoes cut in half

2 tbsp Allioili    

1 tbsp Lemon juice    

Salt to taste  

Pinch of chopped Parlsey

Season monkfish and fingerling potatoes and sear a la plancha both sides.

In a saute pan, add sofrito, picada, lobster stock, clams, mussels, carrots, cook unitl shelfish opens.

Add lobster tail and claw and monkfish. Cook for 2 minutes all together.

Finish with lemon juice, parsley.

Plate as pictured, put some dots of allioli on top.

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