EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Suquet (fish & prawn stew)

  • splash of olive oil 

  • 4 potatoes, diced 

  • 1 cup tomato puree

  • 125ml white wine 

  • 1½ L fish stock

  • 1½ kg seabass fish, filleted & de-boned 

  • 1 bunch parsley, finely chopped 

  • 2 cloves of garlic, finely chopped 

  • 8 prawns 

  • 2 tbsp alioli (garlic mayonnaise) 

  • salt & pepper, to taste


  1. Put a generous splash of olive oil in a cast iron saucepan, and sauté the potatoes for 3 minutes over a high heat. 

  2. Add tomato puree to the pan, followed immediately by the white wine and let the mixture reduce for a couple of minutes. 

  3. Pour over the fish stock and cook for 5 minutes. 

  4. Add the fish fillets, then the chopped herbs and garlic, and cook for another 5 minutes.

  5. Add the prawns, then put the lid on the saucepan, reduce the heat to low, and cook for another 10 minutes. 

  6. Add the alioli (optional). 

Note:


You can replace potatoes with rice.  

Suquet (fish & prawn stew)

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