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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.