Monkfish suquet with mussels and red prawns, the slow-simmered fisherman’s stew of Catalan cooking, on Carrer de la Cera, 49.
We slowly simmer the monkfish in its own juices with mussels and red prawns, and serve it in a clay pot.
€29.00
“Traditional cooking is the foundation of everything. From there you can do different things, but always with very clear foundations.”
— Albert Güell, chef at Can Lluís
Suquet is the dish of the fishermen of the Catalan coast: they cooked it on the boat or on the beach, with the catch of the day and little else. The name comes from «suc», juice: the sauce left at the bottom of the pot, eaten by dipping bread in it. It is one of the great seafood dishes of Catalonia.
If you love the sea, try our butterflied sea bass, the salt cod with samfaina or the gratinated sea urchins.
