David Zappelli#Suquet de #PezEspada
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Suquet of #swordfish, or “juicy fish”, in a broth of clam juice, grated tomato, finely diced onion, minced garlic, & including a maceration of Marcona almonds, saffron, chopped fresh parsley, plus white wine.
This #Spanish recipe is typically served as a stew that also includes #seafood such as mussels, clams, shrimp, and squid, aside from swordfish or other white fish. In this case, a large swordfish steak is simply braised in a sauce.
Simmer Valenciana