Catalan Suquet Fish Stew

Ingredients

• 12 oz firm white fish, cut into chunks
• 10 oz potatoes, sliced
• 2 cups seafood or vegetable stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Pat the fish chunks dry, season them with salt, and refrigerate them while you build the base. Cold, dry fish holds together in the stew.
2. Heat the oil or butter in a wide, shallow pan over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden.
3. Add the garlic and smoked paprika and stir for 20 seconds off the heat, so the paprika toasts without scorching.
4. Lay the sliced potatoes in the pan in an even layer, pour in the stock so they are just covered, and season with salt. Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender and have thickened the broth with their starch.
5. Shake the pan rather than stirring it, so the potato slices stay whole and the broth stays cloudy and thick, which is what a suquet should be.
6. Nestle the fish chunks into the broth in a single layer, lower the heat, cover, and poach for 5 to 7 minutes, until the fish is opaque, flakes at the touch of a fork, and reaches 145F (63C).
7. Take the pan off the heat, add a squeeze of lemon and the fresh herbs, and let it settle for 3 minutes before serving in shallow bowls with lemon wedges.

Allergen note: Contains dairy, fish and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.