🇪🇸 Spain · Food
Suquet de Peix (Catalan Fish Stew)
By eatmundo · July 7, 2026
Suquet de Peix is a traditional Catalan fish stew, a vibrant and comforting dish that truly captures the essence of the Mediterranean. It features firm white fish and shellfish cooked in a rich, aromatic sauce, often thickened with picada—a classic Catalan paste of nuts and herbs. This rustic delicacy is perfect for sharing with loved ones.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 30ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the fish pieces for about 1-2 minutes per side until lightly golden, but not cooked through. Remove the fish and set aside, reserving the oil in the pot.
- 2
Add the chopped onion to the pot and sauté over medium heat for 8-10 minutes until softened and translucent, stirring occasionally. Then, add the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown.
- 3
Stir in the grated tomato and cook for 5 minutes, allowing the sauce to thicken slightly. Add the potato chunks to the pot, stir well to coat, and pour in 500ml of the fish stock. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until the potatoes are almost tender.
- 4
While the potatoes are cooking, prepare the picada: In a mortar and pestle (or small food processor), combine the blanched almonds, chopped parsley, and the steeped saffron with its liquid. Grind until a fine paste forms. This traditional thickening agent adds incredible depth.
- 5
Once the potatoes are nearly tender, gently nestle the seared fish pieces into the stew. Add the prawns and clams. If using, pour in the 50ml of brandy or white wine, then cover the pot.
- 6
Continue to cook for another 5-7 minutes, or until the fish is cooked through, the prawns are pink, and the clams have opened. Discard any unopened clams. Stir in the picada paste, letting it dissolve into the broth for a minute or two, which will slightly thicken and enrich the stew. Season with salt and black pepper to taste.
- 7
Serve immediately, ladling the Suquet de Peix into deep bowls. Garnish with additional fresh chopped parsley. Enjoy this hearty and flavorful stew with crusty bread for dipping, which is essential to soak up every last drop of the exquisite sauce.
Frequently Asked Questions
What kind of fish is best for Suquet de Peix and how should it be prepared?+
Use firm, white-fleshed fish like monkfish, hake, or cod, cut into 1.5 to 2-inch thick steaks or fillets to prevent them from breaking apart during simmering.
How is the sauce for Suquet de Peix traditionally thickened and enriched?+
The rich sauce is traditionally thickened using a picada made from toasted almonds, garlic, and parsley, which is blended into a paste and added near the end of cooking.
What's the best way to ensure the fish and prawns are cooked perfectly without overcooking?+
Add the fish steaks or fillets in the last 5-7 minutes of simmering, and the prawns and clams just until they turn pink and open, to ensure they remain tender and not rubbery.
Can I substitute the brandy in Suquet de Peix, or is it essential?+
While brandy adds a distinct depth, you can substitute it with dry white wine or omit it entirely if preferred; the other robust flavors will still create a delicious stew.
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