Suquet de Peix (Catalan Fish Stew)
Suquet (or Suquet de Peix) is a traditional Catalan and Valencian fish stew, originating from the Catalonia region of northeastern Spain, especially along the Costa Brava. The word “suquet” comes from the Catalan word “suc,” meaning juice or broth, referring to the rich, flavorful broth in which the fish is cooked.
Origin & History:
- Suquet de Peixwas originally a fishermen’s dish(like many Mediterranean seafood stews), developed along the Catalan and Valencian coasts.
- It began as a practical, rustic mealwhere fishermen would use the less marketable, small, or bony fishthey couldn’t sell. These were simmered with potatoes, garlic, tomatoes, almonds, olive oil, and sometimes saffron to create a hearty stew.
- The stew reflects the Mediterranean culinary philosophyof using local, fresh ingredients with bold, simple flavors.
- Over time, Suquetevolved into a gourmet dish, often made today with more prized seafood like monkfish, prawns, or mussels, depending on availability.
Related Dishes:
- Related to bouillabaisse(France) and cioppino(Italy/California), it’s part of the broader Mediterranean fish stew
- What distinguishes Suquetis its almond or hazelnut picada(a thickening paste of nuts, garlic, and parsley), used to enrich the broth.
Summary:
- Where: Catalonia and Valencia, Spain
- When: Originated centuries ago as a fishermen’s meal
- Why: To use unsellable fish in a nourishing, flavorful stew
- Modern Use: Now featured in Catalan and Spanish restaurants as a celebrated regional specialty.
Ingredients (4 servings):
For the Sofrito:
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 2 ripe tomatoes, grated (or ½ cup crushed tomatoes)
- 2 garlic cloves, minced
- 1 tsp sweet paprika (optional: ½ tsp smoked paprika)
For the Stew:
- 3 tbsp olive oil
- 3 medium potatoes, peeled and cut into chunks
- 1 cup fish stock (or seafood stock)
- 1 cup dry white wine
- 1 bay leaf
- 1 lb firm white fish (like monkfish, cod, or hake), cut into large chunks
- ½ lb shellfish (mussels, clams, or shrimp — optional but traditional)
- Sea salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Picada (Catalan finishing sauce):
- 10-12 toasted almonds (or hazelnuts)
- 1 garlic clove
- A few saffron threads (optional but authentic)
- 2 tbsp chopped fresh parsley
- 2 tbsp fish stock or stew broth to loosen
Instructions:
- Make the Sofrito:
- Heat 3 tbsp olive oil in a heavy pot over medium-low heat.
- Add the onion, cook until soft.
- Stir in the garlic and paprika; cook 30 seconds.
- Add the grated tomatoes. Simmer gently for 10-15 minutes until it thickens and darkens.
- Cook the Potatoes:
- Add the potatoes to the sofrito. Stir to coat.
- Pour in the wine and let it cook 2-3 minutes to evaporate alcohol.
- Add the fish stock and bay leaf. Simmer for 10-15 minutes, until the potatoes are nearly tender.
- Prepare the Picada:
- Using a mortar & pestle (or food processor), mash the almonds, garlic, saffron, and parsley into a paste. Loosen with a bit of broth from the pot.
- Finish the Stew:
- Season fish pieces with sea salt and pepper. Add to the stew.
- Tuck in any shellfish. Simmer gently for 5-8 minutes, until fish is just cooked through and shellfish open.
- Stir in the picada to thicken and enrich the broth. Adjust salt if needed.
- Serve:
- Garnish with fresh parsley.
- Serve hot with crusty bread to mop up the sauce.
Tips:
- Fish Choices:Monkfish is traditional because it holds shape well. Cod, haddock, or grouper also work.
- Stock Substitute: If you don’t have fish stock, use chicken stock or water with a splash of clam juice.
- Picada Shortcut: Almond butter + garlic + parsley can work in a pinch.
Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Suquet de Peix (Catalan Fish Stew)