01 Aug Five days in Costa Brava
With David’s parents still around, we rented a beautiful rustic house in a small, tiny town called Llofriu. The old town is quiet and very well preserved, and it is strategically located near some of the best beaches in la Costa Brava: Calella de Palafrugell, Platja del Castell in Palamós, Platja de Pals, Tamariu, Cadaqués… Our favorites were the coves with scenic views of small boats tied up at buoys and rocky mountains hugging the beach. What beautiful views!!!
In the beach of Pals we went to eat at Restaurant les Dunes where we ate an amazing Suquet de peix (fish stew), a typical fishmonger’s dish. After a whole day of work out in the sea, back at home the fishmongers traditionally prepared this humble stew using the fish that had not been sold and the few ingredients they had on boat.
This stew has evolved in restaurants to an exquisite dish that is FAR from humble. The key with Suquet is to use flavorful and firm flesh fish so it doesn’t brake when it gets cooked. Typically they use a rockfish, my favorite type of fish! At Restaurant les Dunes that day they used pieces of monkfish combined with rascassa, a delicious rockfish.
The potatoes are another important piece of this dish. The potatoes they used at Les Dunes are what we call here patata agria. Basically what you need is a white flesh potato that is medium-starch and that holds the shape through the stewing process. If you use the right type, you’ll taste the difference: great texture and flavor.
Mussels, shells, shrimps and Norway lobsters joined the fish in this soupy tasty party! Nice summer stew!