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Peixos Pilar
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Fishing boats moored in Palamós harbour, where the fish for the suquet comes from

Suquet de peix

Suquet, the Catalan fishermen's stew: rockfish, cracked potatoes and a picada to bind it all together.

Time
50 min
Serves
4 people
Difficulty
Easy

Ingredients

  • 800 g of fish for suquet (monkfish, scorpionfish, conger eel or hake), cut into thick pieces
  • 4 medium potatoes
  • 1 onion
  • 2 ripe tomatoes
  • 4 cloves of garlic
  • 1 glass of white wine
  • Fish stock or water (about 800 ml)
  • A handful of toasted almonds and a slice of fried bread (for the picada)
  • Parsley
  • Extra virgin olive oil and salt

From our counter

Fish for suquet: monkfish, scorpionfish, conger eel or thick-cut hake

Step by step

  1. Get the fish ready

    Ask us to clean it and cut it into thick pieces, and to wrap the heads and bones separately: they are what gives the stock its flavour. Salt the fish and leave it to rest while you make the sofregit.

  2. The sofregit

    In a wide, shallow casserole, fry the finely chopped onion over a low heat until golden. Add the grated tomatoes and let them cook down until the water has gone and the sofregit darkens.

  3. Cracked potatoes

    Peel the potatoes and crack them rather than slice them: push the knife in and snap each piece off, so they release their starch into the stock and the suquet thickens. Toss them briefly with the sofregit, pour in the white wine and let the alcohol cook off.

  4. Cook the stock

    Cover the potatoes with hot fish stock and simmer over a medium heat for 15 to 20 minutes, until the potato is almost done and the stock has body.

  5. The picada

    In a mortar, pound the toasted almonds, the fried bread, two cloves of garlic and the parsley with a little salt: this is the picada, the Catalan way of thickening and seasoning in one go. Loosen it with a ladleful of stock from the pan and stir it into the suquet.

  6. The fish goes in last

    Lay the pieces of fish on top of the stock, shake the pan so everything binds and cook for 5 to 8 minutes, depending on the thickness. Turn off the heat and let it rest for five minutes before serving.

Shall we get it ready for you?

Tell us what you would like to cook and how many of you there are, and we will have it ready for you to collect.

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