Hans sitting on the wall built for the 1992 Olympics, where runners would begin their journey with the Olympic flame.
In a pitcher, mix 1 liter of chilled red wine along with 250mL (1 cup) brandy or orange liqueur.
Stir in 100 grams sugar (1/2 cup) until dissolved. Add various cut up fruit: oranges, pineapple, lemons, apples, strawberries. Chill and serve.
From Barbara Norman's, The Spanish Cookbook: Make this the day before and serve it ice cold.
1 bottle of dry red wine, a glass of Cognac, a dash of curacao, sugar to taste, sparkling water to taste (if desired).
A fishing boat coming in with its catch at Roses.
Below, left, Dali's house in Port Lligat; right, Port Lligat at sunset.
1-1/2 lbs of the best potatoes, such as Yukon Gold, sliced 1 cm thick (bit less than 1/2 inch)
fresh white fish (bone in)--2 to 3 types such as monk fish, ocean perch, halibut (not sole)
Squid (small and whole)
Fish and chicken stock (enough to come half way up the pan)
1/2 bottle white wine (dry and good quality), same as you would want to drink with it.
1 onion, sliced
3 cloves garlic, chopped
Sprig of bay leaf (preferred) or 4 to 5 bay leaves, do not crumble
Parsley, a whole sprig, not cut up
Salt and pepper
1 level teaspoon sugar
Tabasco, a dash or two
1/2 teaspoon Herbs de Provence
Strips of sauteed red pepper for garnish (optional)
Add some olive oil to a large casserole or pot; add the potatoes. Top the potatoes with the fish and squid; add the fish and chicken stock; add the white wine (Prosecco, Italy's sparkling wine, also goes very well with it); add onions, garlic, bay leaves and parsley. Season with salt and pepper, though not too much salt as the broth will also have salt in it. Add the sugar. Hans adds a couple or so drops of Tabasco as well as herbs de Provence. Ensure that the liquid is at least half way to the top of the pan, adding some fish stock if necessary. The liquid will not totally cover the mixture. Cook at a very low heat about an hour or until the potatoes are tender. Remove the bay leaf and parsley sprigs. About five minutes before the Suquet is ready, add the mussels and shrimp if using. For decoration, add some sauteed strips of red pepper.
Note: Some cooks add tomatoes to their Suquet. If you wish to do so, peel, seed and chop them and add along with the onions and garlic.