American · Main · Medium
Suquet de Peix
A Catalan fisherman's stew with potatoes simmered in a saffron and almond broth. Rustic, warming, and deeply savory.
The whole recipe in 60 seconds
Suquet de Peix, in 5 ideas
- The picada (almond garlic paste) is what makes it suquet, do not skip it.
- Use the cheapest firm fish, the stew is the star, not the fillet.
- Potatoes should be waxy so they hold their shape in the broth.
- Serve with crusty bread, the broth deserves to be mopped up.
- A pinch of saffron goes far, too much turns it bitter.
What you need
Ingredients
- 600g firm white fish (monkfish or cod), in chunks
- 8 shrimp, peeled
- 500g potatoes, sliced
- 1 liter fish stock
- 1 onion, diced
- 4 garlic cloves
- 2 tomatoes, grated
- 1 tsp paprika
- 1 pinch saffron
- 30g toasted almonds
- 80ml olive oil
- Fresh parsley
How to make it
Directions
- Pound the garlic, almonds and a pinch of salt into a paste (the picada) and set aside.
- Soften the onion in olive oil, add grated tomato, paprika and saffron, and cook 5 minutes.
- Add the potatoes and stock, simmer 15 minutes until the potatoes are nearly tender.
- Add the fish chunks and shrimp, simmer 8 minutes until just cooked through.
- Stir in the picada to thicken, simmer 2 more minutes, then rest 5 minutes and serve with parsley.
Money saver. Fish heads and frames from the fish counter are often free or nearly free and make the best stock.