Suquet

Method

1. Heat 75 ml of the oil in a large pan, add the onion and gently fry for 15 minutes until soŒftened. Add the garlic, fry for a couple of minutes then add the tomatoes and plenty of seasoning. Simmer gently for 30–45 minutes until really thick but not dry.
2. Meanwhile, make the picada. Heat a little of the oil in a pan and gently fry the garlic and onions until soŒ. Remove from the pan and set aside. Heat a little more oil and fry the bread until golden but not crunchy. Add to the onions and garlic with the rest of the ingredients and whiz in a blender or mash in a pestle and mortar, with enough of the oil to make a paste. Set aside.
3. Add the stock to the reduced tomato mixture and bring to a simmer. Insert the tip of a sharp knife into the potatoes and twist to crack them open (instead of slicing). Add to the pan and cook for 15 minutes until starting to soŒften.
4. While the potatoes are cooking, heat the remaining oil in a nonstick pan. Dust the fish in flour and fry for a minute or two until lightly golden on both sides. Set aside.
5. Once the potatoes are nearly cooked, add the picada to the sauce and stir well. Nestle the fish into the pan and cook for a further 4–5 minutes until the sauce is thickened and the fish just cooked (when the fish is opaque and a knife inserted into it goes in easily). Serve with lots of crusty bread.