We went to the market early. List on the back of Albert’s phonics sheet. Fish stalls busy, good prices. The fishmonger offered a mixed pack for suquet: trimmings, two prawn heads, and a small fillet for neat cubes. I took it. JC was half working on his phone. Albert said the place smelled like the sea and wet coins. Fair.
Back home the lighter had gone missing, the big pot was at the back of the cupboard, and the sink had yesterday’s pans in it. Normal. I cleared space, set up, and kept it basic.
What we cooked
Suquet, straightforward
Ingredients
Olive oil
Fish trimmings and 2 prawn heads
1 onion, finely chopped
Leek greens or 1 small leek
2 tomatoes, grated or chopped
1 bay leaf
Pinch saffron
1 tsp sweet paprika
Small glass dry white wine
3 medium potatoes, thick coins
600 to 800 ml light fish stock
400 g firm white fish, chunky pieces
Small handful peas, optional
Finish: 1 garlic clove, 8 to 10 toasted almonds, small bunch parsley, salt
Method
- Stock, 20 minutes. Warm oil. Fry prawn heads and trimmings until pink. Add onion ends, leek greens, tomato scraps, bay, water to cover. Simmer gently 20 minutes. Strain.
- Base. In a wide pot, soften chopped onion in oil. Add tomato. Cook until thick. Stir in saffron and paprika. Add wine. Reduce.
- Potatoes. Add potato coins. Pour in enough stock to just cover. Simmer until nearly tender.
- Fish. Lay fish on top. Lid on. Five to seven minutes on a gentle simmer. Add peas for the last minute if using.
- Finish. Pound garlic, toasted almonds, parsley, pinch of salt. Stir through off the heat. Rest three minutes. Taste and salt if needed. Serve with bread.
How we ran the kitchen
Albert did the potatoes. Counted them in, one by one. Predictable job, low stress, keeps him steady. JC sliced bread and set the table. I kept the heat low so the fish didn’t break. No tricks. No extra pans.
Notes for next time
- Ask the fishmonger for a mixed pack. You get stock bits and clean cubes in one go.
- Saffron is a pinch. If you don’t have it, add a little extra paprika.
- Don’t boil hard once the fish is in. Gentle heat keeps it whole.
- The garlic-almond-parsley paste is the lift. Toast the almonds first.
- Salt near the end. Stock reduces. Potatoes drink it.
At the table
Albert tried the broth first, then the potatoes, then the fish. He ate well. JC poured a cheap white and asked for more bread. We had a quiet five minutes, which is rare and good.
A friend texted about an autumn visit and sent a link to browse properties for sale in Javea. I looked later while the pot soaked. No big plans, just ideas.
I saved one bowl for tomorrow. Suquet is better the next day. Kitchen cleaned, windows open, done.