Suquet
June 11, 2009
Ingredients:
12 Manila or small littleneck or cherrystone clams
1 tablespoon coarse salt
1/2 cup olive oil
2 cloves garlic, peeled but left whole
8 blanched almonds
1 Tablespoon chopped fresh flat-leaf parsley
1 tablespoon water
1 yellow onion, finely chopped
1 tomato, halved crosswise, grated on the large holes of a hanheld grater, and skin discarded
Pinch of saffron threads
6 cups fish Stock
2 pounds monkfish fillet, cut into small pieces
1 pound hake fillet, cut into small pieces
1 pound squid, cleaned and cut into thin rings
6 large shrimp in the shell with heads intact
12 medium shrimp, peeled
1/2 pound mussels, scrubbed and debearded
1/2 cup cava or sparkling white wine
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