Suquet de peix
A fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.
What makes it suquet de peix
- Firm white fish and potatoes, cooked together in a shallow pot.
- A sofregit of onion and tomato to begin.
- A picada of garlic, almonds and fried bread stirred in at the end.
Where it comes from
Suquet means a little juice — usually explained as the few ladles of sauce the fish sits in. It was cooked on the beach or on board by the fishermen of the Costa Brava, with the fish they couldn't sell and potatoes to stretch it.
Now it's made with monkfish, hake, scorpion fish or whatever is best that day, sometimes with prawns or clams, and the picada stirred in at the end is what makes it Catalan.
How it varies
- With allioli
- A spoonful stirred into the broth, as some cooks on the coast do.
- Suquet de rap
- Made with monkfish alone.
Be the first here
Start your own suquet de peixNo one here has made suquet de peix yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.No one here has made it yet
BasqueMarmitakoThe fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.No one here has made it yet