Suquet
Photography Vanessa Wu.
This simple fish dish is a typical fisherman’s dish from the Costa Brava in Spain. It is served from the pan in which it is cooked – in Spain this is often a terracotta cazuela as pictured here.
Serves: 6
INGREDIENTS
2-3 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
2 ripe medium tomatoes, peeled, seeded and diced finely
6 medium waxy potatoes, par-boiled and sliced
6 firm, white fish steaks or fillets i.e. hapuka (groper)
1 litre fish stock or water
extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a large sauté pan or another heat-proof pan that can be taken to the table. Add the garlic and tomato. Cook gently until the garlic is soft and remove the pan from the heat. Arrange the sliced potatoes in the pan and then lay the fish on top of the potatoes. Pour over a good amount of olive oil and the fish
stock or water.
Cover and cook gently until the potatoes are tender and the fish is just cooked. Season and serve in wide, shallow bowls with plenty of bread. Serves 6
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.