Suquet de peix is a traditional Catalan seafood stew that originated with fishermen along the Mediterranean coast of northeastern Spain. “Suquet” comes from suquejar, meaning “to release juice”—a nod to the rich broth created as fish, shellfish, and potatoes gently simmer together. While it began as a humble dish made with the day’s catch, suquet de peix has become a beloved regional classic, full of flavour but still simple enough for a weeknight meal.
This fish stew relies on quality ingredients: firm white fish, fresh prawns, ripe tomatoes, saffron, and fish stock. A key element is the picada, a thick paste made from garlic, almonds, and sometimes stale bread, which adds richness and body to the broth. Served with crusty bread, this dish is as rustic as it is refined—a true taste of Catalonia’s coast.
Recipe
Ingredients (Serves 4)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 ripe tomatoes, grated or finely chopped
- 1 tbsp tomato paste
- 500 g waxy potatoes, peeled and sliced
- 100 ml dry white wine
- 600 ml fish stock
- Pinch of saffron threads
- ½ tsp sugar
- Salt, to taste
- 300 g firm white fish (e.g. hake or cod), cut into chunks
- 200 g prawns or shrimp, peeled (use shells for stock if available)
For the picada:
- 1 garlic clove
- 12 toasted almonds
- 1 tsp olive oil
- 1–2 tbsp stew liquid, if needed
Method
Heat olive oil in a wide pot. Sauté garlic until fragrant, then stir in the tomatoes and tomato paste. Cook over medium heat for about 10 minutes, until thickened.
Add potatoes, wine, and stock. Season with saffron, sugar, and salt. Cover and simmer for 20 minutes, until the potatoes are nearly tender.
Meanwhile, make the picada by frying garlic and almonds in a little olive oil. Crush them in a mortar and pestle or blend into a paste, loosening with stew liquid if necessary.
Stir the picada into the stew. Add the fish and cook for 4 minutes, then add prawns and simmer until pink and just cooked.
Serve fish stew hot with lemon wedges and plenty of crusty bread to soak up the fragrant broth.
