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Suquet de Peix
A traditional Catalan fisherman's stew featuring a medley of mixed fish simmered in a rich, saffron-infused potato broth. A true taste of coastal Catalunya.
ð§ ææ
- 1 kg Mixed firm white fish fillets(Such as hake, monkfish, cod, or snapper. Cut into large, 2-inch pieces. Ensure no bones or skin.)
- 500 g Potatoes(Waxy varieties like Yukon Gold or Desiree, peeled and cut into 1-inch thick rounds.)
- 3 medium Ripe tomatoes(Grated or finely chopped. Discard skins and seeds.)
- 30 g Blanched almonds(Skinless almonds.)
- 1 generous pinch Saffron threads(Toasted lightly for enhanced flavor if desired.)
- 1 L Fish stock(Good quality homemade or store-bought.)
- 4 cloves Garlic(Peeled.)
- 3 tablespoons Olive oil
- to taste Salt
- small bunch Fresh parsley(For garnish, finely chopped.)
ðšâð³ äœãæ¹
- 1
Prepare the picada: In a mortar and pestle or a small food processor, combine the blanched almonds, peeled garlic cloves, and saffron threads. Grind or process to a fine paste. This picada will thicken and flavor the stew.
â±ïž 10 minutes - 2
Start the broth base: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (180°C / 350°F). Add the grated tomatoes and cook, stirring occasionally, until they have softened and the liquid has evaporated, about 5-7 minutes. This intensifies their flavor.
â±ïž 7 minutes - 3
Add the potatoes and fish stock: Add the potato rounds to the pot with the tomatoes. Pour in the fish stock and season with salt. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook gently until the potatoes are almost tender, about 15-20 minutes. They should be easily pierced with a fork but not falling apart.
â±ïž 20 minutes - 4
Cook the fish: Gently nestle the fish pieces into the simmering broth. Ensure they are mostly submerged. Cover the pot and continue to simmer for 5-8 minutes, or until the fish is just cooked through and flakes easily. Be careful not to overcook the fish, as it will become dry.
â±ïž 8 minutes - 5
Finish and serve: Stir the prepared picada into the stew. Let it simmer for another 1-2 minutes to allow the flavors to meld and the broth to thicken slightly. Taste and adjust seasoning with salt if needed. Ladle the hot Suquet de Peix into bowls, ensuring each serving has a good portion of fish and potatoes. Garnish with fresh chopped parsley and serve immediately.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe picada is crucial for thickening the broth and adding a nutty depth of flavor.
- âUsing a variety of firm white fish will provide a more complex and interesting texture and taste.
- âThis stew is traditionally made by fishermen at sea, using the catch of the day and simple ingredients.
- âFor an even richer flavor, you can lightly toast the almonds before grinding them.
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- Add a handful of mussels or clams along with the fish for a seafood variation.
- Substitute or add monkfish for a firmer texture and distinct flavor.
- A splash of dry white wine can be added with the tomatoes for extra complexity.