Catalan Fish Stew (Suquet de Peix)
Suquet de peix Say it: soo-KET deh PEHSH
Suquet de peix is a rustic seafood stew from the fishermen of Catalonia’s Costa Brava. Traditionally prepared aboard boats or in coastal homes with the day’s catch, it combines firm white fish, potatoes, and a fragrant sofrito. The dish is finished with picada, a classic Catalan paste of toasted almonds, garlic, parsley, and saffron that thickens the broth and adds depth. Bright with tomato and paprika yet rich from the almonds, suquet delivers the unmistakable taste of the Mediterranean.
Catalan Fish Stew (Suquet de Peix)
Suquet de peix
Pronounced soo-KET deh PEHSH
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains nuts, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a wide, heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6 minutes.
Add three minced garlic cloves and cook for 30 seconds until fragrant. Stir in the grated tomatoes, sweet paprika, hot paprika, and bay leaf. Simmer until the mixture thickens to a jam-like sofrito, 8–10 minutes.
Add the potato slices and stir to coat with the sofrito. Pour in the fish stock or water, season with salt and pepper, and bring to a gentle boil. Lower the heat and simmer until the potatoes are almost tender, about 12 minutes.
While the potatoes cook, make the picada. In a mortar or small food processor, pound or pulse the toasted almonds, the remaining garlic clove, parsley, and soaked saffron with its liquid until a coarse paste forms. Set aside.
Add the fish chunks to the pot, gently pushing them into the broth. Simmer for 4 minutes, then add the shrimp if using. Cook until the seafood is just opaque, another 3–4 minutes.
Stir in the picada and simmer 2 more minutes to thicken the broth slightly. Taste and adjust salt and pepper. Remove from heat.
Let the stew rest for 5 minutes off the heat so the flavors settle. The broth should be silky and the fish tender but not falling apart.
Regional variants
Some coastal versions include mussels or clams added with the shrimp. Inland adaptations may use more potatoes and less seafood. Modern cooks sometimes finish with a splash of dry white wine in the sofrito.
Cook's notes
- Use the freshest fish possible; a mix of firm and flaky varieties gives the best texture.
- The picada can be made up to a day ahead and stored in the refrigerator.
- Avoid vigorous boiling once the fish is added so the pieces stay intact.
Serve with
Crusty bread and a chilled bottle of Catalan white wine such as Albariño or a young Priorat.
Make ahead and storage
Best eaten the day it is made. Leftovers can be refrigerated overnight and gently reheated; the broth may thicken slightly.
