What could be better than suquet de peix next to the Mediterranean? Friends Carolina Yahne and Bill Zimmer from Albuquerque invite d Fabián Armijo and myself for lunch at Willy’s, an appropriately rustic restaurant on a pebble beach north of Benicarlò.
After a few weeks of cloudy weather, the sun shone brightly temperature in the mid-70s. The sea reflected the clear blue sky, stretching endlessly to the horizon. We could glimpse Peñíscola resting on its rocky base behind us and in front was the mountain called Montsía dividing Cataluña and Valencia, rising up like the in background of a Japanese painting.
The meal began with a Catalan salad with many kinds of sausages and tomatoes and olives, followed by the Suquet with white fish, potatoes and mussels. We ate this Catalan fish dish cooked slowly in a saffron (or tumeric) sauce accompanied with a smooth house white wine. For dessert we had large bowls of crema catalana, a rich custard with a layer of burnt sugar on top.
Afterwards Fabián and I changed into bathing suits and swam in the sea and Carolina walked along the edge. After almost three hours by the sea, we left relaxed and refreshed with memories to calm us in more pressured moments.
Great looking dish.