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This is not dissimilar to many fish soups I have seen in my travels; interestingly the fish is not sealed but almost poached in the broth. The name Suquet comes from the word suquejar that translates into exude or seep. The idea being that by poaching the fish rather than sealing it first you gain flavour that seeps or bleeds into the sauce.
Heat the oil on a medium heat in a large flameproof casserole and first toast the bread so its golden brown on both sides and then remove and set aside.
Now add the onion and sauté for a couple of minutes on a low to medium heat so it begins to soften but not colour. Add the sliced potato and sauté gently with the onion for a couple of minutes before adding the sliced capsicum and the garlic, continue to sauté for another minute and then add the brandy (watch your hair and face as it may flame). Once the brandy has reduced add the grated tomato and continue to sauté and reduce.
Now add two half cup sized ladles of fish stock, and bring to a simmer. The potatoes will probably take about 8-10 minutes to cook in the broth so keep adding fish stock as it evaporates, don’t allow it to become dry.
Test the potatoes with a small sharp knife; once you can penetrate the potato without applying pressure you can add the fish. While the fish is cooking make sure the broth is just simmering and add more stock ladle by ladle as it evaporates. The fish will take a few minutes to cook so you can make the allioli.
For the allioli:
Cut the garlic in half lengthways, remove any green pieces.
Pop them into a mortar and pestle and sprinkle with the salt and mash with the salt until you have a smooth paste.
Like a mayonnaise add the olive oil a few drops at a time whilst stirring with the pestle. Keep adding the oil so you get an emulsion happening, it should be thick and glossy. You may not need to use all the olive oil to achieve this.
Once the fish is ready stir through the parsley and now you are ready to serve.
Either pop the casserole in the middle of the table (as I would do) or arrange the fish and potatoes on top of the fried bread between the six plates. The bread will become soggy with the broth and add to the texture of the soup.
Drizzle a generous amount of the allioli and serve immediately.
Capcanes Mas Donis Rosato 2006 Monsant, Spain
With its wealth of indigenous varieties, old vineyards and extremely talented wine people - Spain is currently one of the most exciting wine producing countries on earth. But the real buzz is focused on lesser-known areas such as Toro, La Mancha, and the hilly zone of Montsant south west of Barcelona. Varieties Garnacha, Syrah, and Merlot join forces here to form a firm and full-bodied rose that’s built for food yet manages to retain charm by the bag full. As food friendly wine styles go, rosé ranks right up there with the best of them. With the added advantage of being anything from light, heavy, sweet, dry or somewhere in between, rosé can handle pretty much everything from a straightforward tomato salad right the way through to all the charred and sticky things the barbeque can manage.
And finally, while the wines of Capcanes are also now finding their way onto Australian shelves, good dry Rose is made everywhere. Look for examples from Wirra Wirra, Innocent Bystander and Yalumba, all of which should see you with change from $20.
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