Entree: Spain – Catalonia – Suquet de Peix (Catalan fisherman's fish stew of firm white fish, shellfish, potatoes and a saffron-tomato broth finished with a garlic-almond picada)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) firm white fish (monkfish, hake, or cod), cut into large chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 1 lb (450 g) mussels or clams in shell, scrubbed
- 1 lb (450 g) waxy potatoes (e.g., Yukon Gold), peeled and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, two crushed, one thinly sliced (about 5/16 oz (9 g) total)
- 1 large ripe tomato, peeled and chopped, about 1 cup (240 ml) canned crushed tomatoes may be used
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish stock or water
- Pinch saffron threads (about 0.0035 oz (0.1 g)), soaked in 1 tbsp (15 ml) warm stock
- 1 tsp (5 g) smoked sweet paprika or regular sweet paprika
- Salt and freshly ground black pepper to taste (start with about 1 tsp (5 g) salt)
- 2 tbsp (30 ml) parsley, chopped, for garnish
- For the picada:
  - 1 oz (30 g) blanched almonds, toasted
  - 1–2 cloves garlic, peeled (about 0.106 to 0.212 oz (3–6 g))
  - 2 tbsp (8 g) fresh parsley
  - 1 tbsp (15 ml) olive oil
  - Pinch of salt

Show original ingredient measurements

- 1 lb (450 g) firm white fish (monkfish, hake, or cod), cut into large chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 1 lb (450 g) mussels or clams in shell, scrubbed
- 1 lb (450 g) waxy potatoes (e.g., Yukon Gold), peeled and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, two crushed, one thinly sliced (about 9 g total)
- 1 large ripe tomato, peeled and chopped, about 1 cup (240 ml) canned crushed tomatoes may be used
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish stock or water
- Pinch saffron threads (about 0.1 g), soaked in 1 tbsp (15 ml) warm stock
- 1 tsp (5 g) smoked sweet paprika or regular sweet paprika
- Salt and freshly ground black pepper to taste (start with about 1 tsp / 5 g salt)
- 2 tbsp (30 ml) parsley, chopped, for garnish
- For the picada:
  - 1 oz (30 g) blanched almonds, toasted
  - 1–2 cloves garlic, peeled (about 3–6 g)
  - 2 tbsp (8 g) fresh parsley
  - 1 tbsp (15 ml) olive oil
  - Pinch of salt

Instructions

1. Prepare the picada: in a mortar and pestle (or small food processor) pound or pulse the toasted almonds with 1–2 garlic cloves, parsley, 1 tbsp (15 ml) olive oil and a pinch of salt to form a coarse paste. Reserve.
2. Sauté aromatics: heat 3 tbsp (45 ml) olive oil in a large wide pot over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not brown. Add chopped onion and cook until softened and translucent, about 6–8 minutes. Stir in chopped tomato and paprika and cook 3–4 minutes until the tomato softens.
3. Deglaze and add potatoes: pour in white wine, scraping up any browned bits, and let reduce 1–2 minutes. Add potatoes and pour in fish stock and the saffron with its soaking liquid. Bring to a simmer, cover, and cook until potatoes are nearly tender, about 10–12 minutes.
4. Add fish and shellfish: nestle the fish chunks into the simmering broth, add mussels or clams, and arrange shrimp on top. Cover and simmer gently 5–8 minutes more until fish is opaque, shrimp are pink, and shellfish have opened (discard any that do not open).
5. Finish with picada and adjust seasoning: stir in the picada to thicken and enrich the broth, simmer 1–2 minutes to meld flavors. Taste and adjust salt and pepper.
6. Serve: ladle suquet into warmed shallow bowls, spoon broth and potatoes over fish and shellfish, and finish with a sprinkle of chopped parsley. Serve with crusty bread.