Soups & Creams
Grouper stew with scampi
Suquet is the name of a common coastal stew in Spanish cooking. It’s made from various fish and seafood and made in a light sauce. It is typically made with whatever seafood you have on hand. In this case, we recommend a suquet with grouper and scampi— an ideal combination when inviting guests to a special meal.
Ingredients
FOR 4 PEOPLE
- 1 box of scampi 1 kg Grand Krust
- 500 g grouper fillet
- 2 cloves of garlic
- 1 onion
- ½ green pepper
- 2 potatoes
- 100 g tomato sauce
- 20 g hazelnuts
- 50 g croutons
- 50 g flour
- 1 l fish stock
- salt
- olive oil
- parsley
Nutritional information
PER 100 GRAMS
- Energy 547
- Proteins29.1
- Carbohydrates 76.6
- Fats13
Pairing
Fruity Chardonnay - Young white wine
Step by Step
1 
Heat a lug of olive oil in a pot. Sear the scampi and set them aside.
2 
Season the grouper fillet, coat them in flour, fry them on both sides and set them aside.
3 
In the same oil, gently fry the finely chopped garlic, onion and pepper. When the vegetables have taken on some colour, add the tomato sauce. Continue frying for 5 more minutes to concentrate the flavours; add the fish stock.
4 
Peel and break up the potatoes, add them to the pot and let everything simmer for 15 minutes.
5 
Chop up the hazelnuts, croutons and parsley and add them to the pot.
6 
Add the scampi and the grouper, salt to taste and let everything cook for 10 more minutes. The grouper stew with scampi is ready to serve.
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