Rich fish stew (suquet de peix calero)
L'Ametlla de Mar
1 kilo mixed fish (& shellfish if you wish) “Picada” – 3 or 4 cloves of garlic; 1 tomato; tsp sweet red pepper (all finely minced together)
Heat some olive oil in a flameproof casserole & fry the minced ingredients for about 1 minute.
Pour in a glass of water – just enough to give a rich sauce – and add the fish.
Put the lid on and simmer for about 10 to 15 minutes according to the type of fish used.