Quote:
Originally Posted by FlashVoyager
Bouillabaisse and any French disk containing oyster and/or lobster.
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Bullabesa is Provençal, Occitan cuisine.
In Valencia and Catalonia there is the Suquet. The usual ingredients are monkfish (a few other fish possible), shrimp, clam, tomato, potato, onion a mash of almonds, fried bread garlic, saffron, salt, pepper and olive oil. I also add a little of white wine. All boiled in a fish broth.
It takes time to prepare and cook, but it is a feast worth the effort.
Suquet literally means "little dip" in Catalan.
There are other variants with small shellfish, but for that I prefer the
Caldereta de Llagosta (lobster) or
de Llamàntol (crayfish), of the Balearic Islands.
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