PROMOTION
TAPEO & WINE has the perfect dish for winter – suquet de peix. There’s just a hint of Valencian sunshine to take your mind off Manchester frosts but there’s enough warming broth and hearty flavour to make you feel cosy and toasty.
If making it at home seems like too much trouble, you could always enjoy the real deal at Tapeo & Wine
Tuck in and enjoy as a filling main course or share with friends alongside some bread for dunking and a couple or tapas dishes. At £18.60, it makes a great wintry centrepiece for a tapas feast.
In a spirit of festive generosity, Tapeo & Wine is sharing the secrets of suquet de peix, an authentic fish and potato stew, with Confidential readers.
Here’s what you need:
- 100 grams of fresh squid
- 50 grams of monkfish
- 1 tiger prawn in its shell
- 1 small langoustine
- 4 clams and mussels
- 1 teaspoon of paella seasoning with saffron
- 40ml of Tapeo & Wine Sofrito** sauce
- 200ml of fish stock (Tapeo & Wine make their own but you can use a bought one)
- 60 grams of poached potatoes
- Some flour to dust the squid and monkfish
- 3 tbsp of extra virgin olive oil
- A sprinkle of chopped parsley
Here’s what you do:
- Get a deep pan -this is a one pot dish
- Seal the prawn and langoustine in hot olive oil and put to one side
- Flour the squid and monkfish then fry it in the same pan until a golden colour
- Add the “sofrito” sauce and paella seasoning followed by the fish stock
- Once the above is boiling, add the poached potatoes, clams, mussels and saffron
- After 5 minutes boiling add the tiger prawn, langoustine and parsley
- Cook at moderate heat for 2 more minutes and rest before serving
- Enjoy!!!**Tapeo & Wine Sofrito sauce – a traditional Spanish tomato sauce base for many dishes. The sofrito sauce at Tapeo & Wine is made with fresh tomatoes, onion, peppers and garlic.
If making it at home seems like too much trouble, you could always enjoy the real deal at Tapeo & Wine.
Find out more about Tapeo & Wine
Powered by Wakelet
