Catalan Fish Stew (Suquet de Peix)
Want to try a taste of Catalonia in a simple stew?
- extra virgin olive oil
- 6 cloves garlic (minced)
- 2 tomatoes (peeled and diced)
- 1 teaspoon tomato paste
- 1 pound waxy potatoes (cut into 1/3 inch slices (peeling is optional))
- 1/2 cup dry white wine or sherry (such as fino or manzanilla)
- 1 1/2 cups fish stock
- 1 pinch saffron threads
- 1 teaspoon sugar
- 1/2 pound firm white fish fillets (such as hake, cod, or halibut, cut into chunks)
- 8 medium or large raw shrimp (whole is preferable but peeled also work)
- 1 tablespoon chopped flatleaf parsley (for garnish)
- extra virgin olive oil
- 10 raw almonds
- 2 large cloves garlic (peeled)
- Heat the the olive oil in a Dutch oven over medium heat. Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
- Add the potatoes, wine and stock. Make sure the potatoes are covered with liquid; add more stock if necessary. Season with the salt, saffron, and sugar, then cover and simmer on low heat on for 20 minutes.
- To prepare the picada, coat a small skillet in olive oil and heat over medium high until the oil is hot but not smoking. Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels.
- Once the garlic and almonds are cool, pulse them into a crumbly paste in your food processor (or crush in a mortar and pestle). Add a bit of the stew's liquid if necessary to blend.
- Add the picada and fish chunks to the stew and cook uncovered for about 4 minutes. Add the shrimp and cook until they're pink.
- Serve hot garnished with the chopped fresh parsley and enjoy!
This suquet de peix, or Catalan fish stew, is the perfect way to experience the delightful flavors and rich seafood popular in this region of Spain! This stew is ready to eat in under an hour, and is a satisfying meal on a summer night. If you love Spanish seafood recipes, don't miss these great ones for mar y muntanya (Catalan chicken and shrimp) and marmitako (Basque tuna stew).
Growing up in Massachusetts meant that fresh fish and seafood was a staple of summer. Luckily, Spain gives New England a run for its money when it comes to all things seafood!
Of late, I was craving seafood stew, and decided to attempt a recipe I'd heard lots about but never had the pleasure of tasting: suquet de peix. I tried a simple method from Claudia Roden's Spanish cookbook, and was pleased to see that there were very few elements necessary (a sign of a traditional Spanish method for sure!).
A couple of hours later, we dug in to one of the most satisfying meals I've enjoyed all summer. Was it my mom's homemade clam chowder? No, but it was just as satisfying in a different way.
Maybe it will become a tradition in our family (in addition to the chowder, of course!). Excited to recreate this Catalan fish stew at home? Grab these key components (along with a few others) and you'll be off to a great start!
- Shrimp: For the best flavor, use whole shrimp, but peeled ones as well work. The shrimp shells really make the stew taste better!
- White Fish: Any company, white fish works well in this recipe; I recommend varieties such as hake, cod, or halibut. - Potatoes: I recommend using a waxy variety of potato that won't fall apart when the stew is simmering.
- Fish Stock: This adds a rich seafood savor that enhances the shrimp and fish in the stew. Use homemade stock for even better savor!
See method card for full information on components and quantities.
How to Make Catalan Fish Stew (Suquet de Peix)
If you’d like to see the full elements and instructions, scroll to the bottom of the post for the printable method card. - Heat olive oil in a Dutch oven, then add the garlic, tomatoes, and tomato paste and cook until the sauce is reduced, about 10 minutes. (image 1)
- Add the potatoes, wine, and stock, ensuring the potatoes are submerged, then season with salt, saffron, and sugar. Cover and simmer for 20 minutes. (image 2) - Meanwhile, make the picada.
Fry the garlic cloves and almonds in a greased skillet until browned. (image 3) - Pulse the garlic and almonds in a food processor (or crush with a mortar and pestle) to make a paste. If the mixture is dry, add a bit of liquid from the stew. (image 4)
- Add the picada and fish chunks to the stew and cook for 4 minutes, then add the shrimp and simmer until they're pink. (image 5) - Serve the suquet de peix hot and enjoy! (image 6)
Recipe FAQs
What is the history of suquet de peix?
According to Suquet de peix is a Catalan fish stew that is, to have originated as a way to use less than perfect seafood, likely the bits that the fishermen couldn't sell at the marketplace. The most authentic versions are still prepared by fishermen on the picturesque Costa Brava cove beaches, but it can be easily made at home, too.
How do you pronounce suquet de peix? In English, suquet de peix would be pronounced SOO-ket day PESH.
This humble fisherman's stew doesn't need a lot with it; suquet de peix is a hearty dish that stands well on its own! But I definitely recommend pairing a bowl of this fish stew with sliced hearty bread for a lovely meal.
If you want to pair this with a Catalan dessert, crema catalana (the Spanish version of crème brûlée) is a wonderful choice!
Expert Tips
- Use whole shrimp if you can; the shells add extra savor to the broth. - Be sure to use waxy potatoes, as they'll hold up in the stew without slipping apart.
- If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.
