Suquet de peix (Catalan fish stew)
The Costa Brava fishermen’s stew: monkfish and hake with potatoes in a saffron broth thickened with a picada of almonds and garlic.
- 60 min25 prep · 35 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Monkfish, in thick slices400 g
- Hake, in thick slices400 g
- Large prawns8
- Potatoes600 g
- Onion1
- Tomatoes2
- garlic3 cloves
- saffron1 pinch
- Fish stock1 l
- Toasted almonds15
- fried bread1 slice
- Chopped parsley2 tbsp
- Olive oil5 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Salt the fish. In a wide earthenware pot, fry the prawns briefly in the oil and set them aside.
- 2
In the same oil, fry the chopped onion until soft, then add the grated tomato and cook to a thick sofregit.
- 3
Add the potatoes, broken into chunks, stir to coat, then pour in the stock and saffron. Simmer.
- 4
Meanwhile, pound the garlic, almonds, fried bread and parsley in a mortar with a splash of stock to make the picada.
- 5
Stir the picada into the pot, lay the fish and prawns on top and simmer, shaking the pot, until the fish is just cooked.
- 6
Rest for a couple of minutes off the heat and serve in the pot.
Tips and questions
- Why break the potatoes instead of slicing them?
- The rough edges release starch, which naturally thickens the broth into a silky suquet.
- Which fish can I use?
- Any firm rock fish: scorpionfish, gurnard, conger or grouper, alone or mixed with monkfish and hake.
- Can I make it ahead?
- Make the base with the potatoes ahead, then reheat and add the picada and fish just before eating.
Enjoy your meal!
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