Authentic Catalan Suquet de Peix Recipe: A Seafood Delight from Spain

Ingredients

  • 1 pound of hake, cut into thick slices
  • 2 monkfish fillets
  • 12 jumbo shrimp
  • 1 pound of mussels, scrubbed and debearded
  • 4 tomatoes, peeled, seeded and chopped
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of olive oil
  • 2 tablespoons of paprika
  • 1 tablespoon of saffron threads
  • 2 bay leaves
  • 1 cup of white wine
  • 4 cups of fish stock
  • 1 pound of potatoes, peeled and cut into chunks
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions, bell peppers, and garlic, sauté until they are softened.
  3. Add the paprika, saffron, and bay leaves, stirring for a minute until the spices are well incorporated.
  4. Add the tomatoes and cook for another 5 minutes.
  5. Turn the heat up to high and add the white wine. Let it simmer until the alcohol has evaporated.
  6. Add the fish stock and bring the mixture to a boil.
  7. Lower the heat to a simmer and add the potatoes. Cook until they are tender.
  8. Add the hake, monkfish, and shrimp to the pot. Cook for 5 minutes.
  9. Add the mussels, cover the pot and cook until they have opened.
  10. Season with salt and pepper to your liking.
  11. Remove the bay leaves before serving.
  12. Garnish with fresh parsley and serve hot.

Tools for making

  • Cutting board - For chopping and preparing the ingredients
  • Chef's knife - Used for cutting the fish, vegetables, and other ingredients
  • Large pot - To cook the suquet de peix
  • Wooden spoon - For stirring and mixing the ingredients in the pot
  • Tongs - Helpful for handling the seafood and turning it while cooking
  • Saucepan - To heat the olive oil and sauté the onions, bell peppers, and garlic
  • Peeler - For peeling the potatoes
  • Strainer - To rinse and clean the mussels
  • Measuring cups - To accurately measure the ingredients
  • Measuring spoons - To measure spices and other smaller quantities

Recipe variations

  • Use different types of fish such as cod, sea bass, or snapper.
  • Add other seafood like scallops or squid.
  • Include additional vegetables such as carrots, zucchini, or fennel.
  • Replace white wine with dry sherry or vermouth.
  • Experiment with different spices and herbs like thyme, oregano, or chili flakes.
  • Make it spicy by adding a dash of cayenne pepper or hot sauce.
  • Serve the suquet de peix with crusty bread or rice.
  • For a creamy variation, add a splash of heavy cream or coconut milk.
  • Make it vegetarian by omitting the seafood and using vegetable stock instead of fish stock.
  • Try grilling the fish and seafood before adding to the pot for a smoky flavor.

Recipe overview

Experience the rich flavors of Spain with this traditional Suquet de Peix recipe. This Catalan fish stew combines a variety of seafood such as hake, monkfish, shrimp, and mussels, simmered in a fragrant concoction of tomatoes, onions, peppers, and spices. The addition of potatoes gives it a hearty feel, ensuring a satisfying meal. The combination of saffron and paprika not only gives this dish its unique color, but also its distinctive taste. This recipe is not only enjoyable to prepare but also offers a delightful journey through the tastes of Mediterranean cuisine. Enjoy making this comfort food, perfect for a family dinner or special occasion. Serve hot and garnish with fresh parsley for a touch of brightness.

Common questions

  1. Can I use different types of fish in this recipe?
    Yes, you can substitute the hake and monkfish with other firm white fish like cod or halibut.
  2. Can I use frozen seafood?
    Yes, you can use frozen seafood, just make sure to thaw it properly before adding it to the recipe.
  3. What can I substitute for saffron?
    If you don't have saffron, you can use turmeric as a substitute. However, keep in mind that the flavor will be slightly different.
  4. Can I use vegetable stock instead of fish stock?
    Yes, you can use vegetable stock if you prefer a vegetarian version of the dish.
  5. How do I know if the mussels are fresh?
    When buying mussels, make sure they are tightly closed. If any are open, tap them lightly - if they close, they are still alive and safe to eat. If they don't close, discard them.
  6. Can I adjust the spiciness of this dish?
    Yes, you can adjust the spiciness by adding more or less paprika according to your taste preferences.
  7. Can I make this recipe ahead of time?
    While it is best to serve Suquet de Peix immediately after cooking, you can make it ahead of time and reheat it gently before serving.

Serving dishes and utensils

  • Large pot - to cook the suquet de peix
  • Chef's knife - for cutting the vegetables and fish
  • Cutting board - to provide a stable surface for chopping ingredients
  • Spatula - for stirring the ingredients while cooking
  • Tongs - to handle the seafood and mussels
  • Ladle - for serving the suquet de peix
  • Soup bowls - to serve the dish
  • Garnish brush - for sprinkling fresh parsley over the dish

Origin stories

Suquet de Peix, the humble yet comforting Catalan fish stew, boasts a fascinating history deeply rooted in Spanish maritime tradition. Originating from Catalonia, a region known for its exceptional seafood, this dish was traditionally prepared by fishermen using the catch of the day that had not been sold at the market. As such, Suquet de Peix varies from cook to cook, each version reflecting the bounty of the day's catch and the individual flair of the preparer. The dish's name itself, 'Suquet', is derived from the word 'suquejar', meaning to release or seep out juice, indicative of the rich, flavorful broth that results from simmering the fresh seafood. It is a testament to the resourcefulness and culinary creativity of the hardworking Catalan fishermen of yore.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.