Catalan Fish Stew (Suquet de Peix)

5 from 1 vote

Catalan Fish Stew (Suquet de Peix)

This delicious Catalan fish stew recipe is called suquet de peix. This hearty Spanish stew is easy to make, delicious, and is ready to eat in under an hour!

Prep Time10

Cook Time45

Total Time55

Course: Stew

Cuisine: Spanish

Servings: servings

Calories: 213.01kcal

Author: Lauren Aloise

Ingredients

For the Stew

extra virgin olive oil
6 cloves garlic minced
2 tomatoes peeled and diced
1 teaspoon tomato paste
1 pound waxy potatoes cut into ⅓ inch slices (peeling is optional)
½ cup dry white wine or sherry such as fino or manzanilla
1 ½ cups fish stock
1 pinch saffron threads
1 teaspoon sugar
½ pound firm white fish fillets such as hake, cod, or halibut, cut into chunks
8 medium or large raw shrimp whole is preferable but peeled also work
1 tablespoon chopped flatleaf parsley for garnish

For the Picada

extra virgin olive oil
10 raw almonds
2 large cloves garlic peeled

US Customary - Metric

Instructions

Heat the the olive oil in a Dutch oven over medium heat. Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
Add the potatoes, wine and stock. Make sure the potatoes are covered with liquid; add more stock if necessary. Season with the salt, saffron, and sugar, then cover and simmer on low heat on for 20 minutes.
To prepare the picada, coat a small skillet in olive oil and heat over medium high until the oil is hot but not smoking. Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels.
Once the garlic and almonds are cool, pulse them into a crumbly paste in your food processor (or crush in a mortar and pestle). Add a bit of the stew's liquid if necessary to blend.
Add the picada and fish chunks to the stew and cook uncovered for about 4 minutes. Add the shrimp and cook until they're pink.
Serve hot garnished with the chopped fresh parsley and enjoy!

Notes

Use whole shrimp if you can; the shells add extra flavor to the broth.
Be sure to use waxy potatoes, as they'll hold up in the stew without falling apart.
If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.

Nutrition