📝 About This Recipe
Originating from the rugged Costa Brava, Suquet de Peix is a soul-warming fisherman's stew that celebrates the daily catch. This rustic masterpiece is defined by its 'picada'—a traditional Catalan thickening paste of nuts and bread—which creates a velvety, saffron-infused broth of incredible depth. It is a vibrant, aromatic journey to the Mediterranean shore, balancing delicate seafood with hearty potatoes and rich, earthy garlic.
🥗 Ingredients
The Seafood
- 600 grams Monkfish or Halibut fillet (cut into large chunks)
- 8 pieces Large Shrimp or Gambas (shell-on for flavor)
- 300 grams Clams or Mussels (scrubbed and debearded)
The Stew Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Varietal preferred)
- 1 Yellow Onion (finely diced)
- 2 Roma Tomatoes (grated, discarding the skin)
- 500 grams Yukon Gold Potatoes (peeled and 'cracked' into bite-sized chunks)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 800 ml High-quality Fish Stock (hot)
- 100 ml Dry White Wine (such as Albariño or Garnatxa Blanca)
The Picada (Thickening Paste)
- 12 whole Toasted Almonds (blanched)
- 3 pieces Garlic Cloves (peeled)
- 1 handful Fresh Parsley (leaves only)
- 1 pinch Saffron Threads (toasted lightly)
- 1 slice Fried Bread (crustless, fried in olive oil until golden)
👨🍳 Instructions
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1
Season the fish chunks and shrimp generously with salt. In a wide, shallow heavy-bottomed pan (or a traditional clay 'cazuela'), heat 2 tablespoons of olive oil over medium-high heat.
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2
Sear the shrimp for 1 minute per side until they turn pink. Remove and set aside. In the same oil, sear the fish chunks briefly (they don't need to be cooked through) and set aside.
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3
Lower the heat to medium. Add the remaining oil if needed and sauté the diced onion until translucent and soft, about 8 minutes.
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4
Stir in the grated tomato and cook for another 5-7 minutes until the water has evaporated and the 'sofrito' is thick and jammy.
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5
Add the smoked paprika, stirring constantly for 30 seconds to avoid burning, then immediately pour in the white wine to deglaze the pan.
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6
Add the potatoes. To 'crack' them, start a cut with a knife and then pull to snap the piece off; this releases starch which helps thicken the sauce. Stir to coat in the sofrito.
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7
Pour in the hot fish stock until the potatoes are just covered. Bring to a boil, then reduce to a gentle simmer for 15-20 minutes until the potatoes are nearly tender.
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8
While the potatoes simmer, prepare the Picada. Use a mortar and pestle to grind the garlic, toasted almonds, saffron, parsley, and the fried bread into a thick, uniform paste. Add a tablespoon of broth to loosen it.
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9
Stir the Picada paste into the stew. This will transform the broth, making it opaque and aromatic. Simmer for 5 more minutes.
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10
Gently nestle the seared fish chunks, shrimp, and the raw clams/mussels into the liquid. Cover the pan with a lid.
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11
Cook for 3-5 minutes, or until the fish is flaky and the shellfish have opened wide. Discard any clams or mussels that remain closed.
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12
Remove from heat and let the stew rest for 5 minutes. This allows the flavors to settle and the sauce to reach its perfect consistency.
💡 Chef's Tips
Always 'crack' the potatoes rather than slicing them cleanly; the rough edges release starch that is essential for the stew's body. Do not skip the Picada—it is the signature of Catalan cooking and provides the dish's unique depth and texture. Use a high-quality, gelatinous fish stock (preferably made from rockfish or shrimp shells) for the most authentic flavor. If you cannot find monkfish, use any firm-fleshed white fish that won't fall apart easily, like cod loin or sea bass. Adjust the salt only at the very end, as the shellfish and stock will provide natural salinity as they cook down.
🍽️ Serving Suggestions
Serve with thick slices of toasted rustic sourdough bread rubbed with a clove of raw garlic. Pair with a crisp, chilled Spanish white wine like an Albariño or a dry Rosado from Penedès. Offer a side of authentic Allioli (garlic mayonnaise) for guests to stir into their broth for extra richness. A simple green salad with a sharp sherry vinaigrette provides a refreshing contrast to the rich stew. Finish the meal with a light glass of chilled Sherry or a traditional Crema Catalana.