Suquet de cabracho guisado con patatas / Receta marinera de pescado

We cooked this recipe at home with chef Pep Nogué 👨‍🍳 for Cuina magazine 👩🏽‍🏫. It was such a treat to have the chef at home! We had fun and learned a lot 😃 A delicious seafood recipe. INGREDIENTS FOR 3 PEOPLE For the broth: 1 onion 1 plum tomato 200 ml seawater 750 ml mineral water 1 teaspoon sweet paprika Extra virgin olive oil The fish bones For the suquet: 1 scorpionfish (1.5 kg) Extra virgin olive oil 5 cloves of garlic 1 ripe tomato The scorpionfish head and fillets - 5 strands of saffron 4 potatoes ½ green bell pepper You'll find all the recipes on our cooking blog www.kilometre0.cat If you have any questions, send us a message and we'll try to help. Enjoy! Júlia and Montse