Catalan Suquet de Peix (Fisherman’s Stew)

Why You’ll Love This Recipe

• Authentic Catalan comfort food with a silky, saffron-tinted broth and tender potatoes.
• Nutty almond–garlic–parsley picada thickens the stew naturally without cream.
• Built on a slow-cooked tomato–onion sofrito for deep, restaurant-level flavor.
• One pot, weeknight-friendly, and endlessly adaptable to your favorite firm white fish.

Grocery List

• Produce: Yellow onion, garlic, ripe tomato, Yukon gold potatoes, fresh parsley, lemon.
• Dairy: None.
• Pantry: Extra-virgin olive oil, blanched almonds, sweet smoked paprika, red pepper flakes, dry white wine, fish stock (or clam juice), bay leaf, saffron threads, kosher salt, black pepper, crusty bread (for serving), 1.5 lb firm white fish.

Full Ingredients

Sofrito

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups / 200 g)
• 2 garlic cloves, minced
• 1/2 tsp sweet smoked paprika (pimentón dulce)
• Pinch red pepper flakes (optional)
• 1 large ripe tomato, grated (1 cup / 240 g), or finely chopped canned tomatoes
• 1/2 tsp kosher salt (to season the sofrito)

Broth & Potatoes

• 1/2 cup dry white wine (120 ml)
• 4 cups fish stock (960 ml), or 3 cups fish stock + 1 cup water
• 1 bay leaf
• Pinch saffron threads, lightly crushed
• 1 lb Yukon gold potatoes (450 g), peeled and cut into 1/2-inch (1.2 cm) rounds
• 1/2 tsp kosher salt, plus more to taste

Picada

• 1/3 cup blanched almonds, toasted (40 g)
• 1 garlic clove
• 2 tbsp fresh parsley leaves, packed
• 1–2 tbsp hot stew broth (to loosen)
• 1 tbsp extra-virgin olive oil
• Pinch kosher salt

Fish

• 1 1/2 lb firm white fish (monkfish, cod, hake, halibut), cut into 2-inch (5 cm) pieces (680 g)
• 1/2 tsp kosher salt and a few grinds black pepper

To Finish

• Fresh parsley, chopped
• Lemon wedges
• Extra-virgin olive oil, for drizzling
• Crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep the fish and potatoes

Pat the fish dry and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Refrigerate while you start the stew. Peel the potatoes and cut into 1/2-inch (1.2 cm) rounds. Keep them in cold water to prevent browning while you cook the sofrito.

Step 2: Toast the almonds

In a small, dry skillet over medium heat, toast the blanched almonds, shaking the pan, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. This step deepens the nutty flavor that will later thicken the stew.

Step 3: Cook a jammy sofrito

In a wide, heavy pot or cazuela, warm 3 tablespoons olive oil over medium heat. Add the onion and 1/2 teaspoon kosher salt. Cook, stirring, until the onion is soft and lightly golden, 8–10 minutes. Stir in the minced garlic, smoked paprika, and a pinch of red pepper flakes (if using); cook 30 seconds until fragrant. Add the grated tomato and cook, stirring occasionally, until deep red and jammy, 6–8 minutes. The sofrito should be thick and glossy.

Step 4: Build the broth

Pour in the white wine and simmer 1 minute to evaporate the alcohol, scraping up any browned bits. Add the fish stock, bay leaf, and crushed saffron. Bring to a gentle simmer (small, lazy bubbles), not a boil.

Step 5: Simmer the potatoes

Drain the potatoes and add them to the pot. Partially cover and simmer gently until just tender when pierced with the tip of a knife, 12–15 minutes. Taste the broth and season with about 1/2 teaspoon salt, or to taste. Avoid vigorous boiling to keep the broth clear and the potatoes intact.

Step 6: Make the picada

While the potatoes cook, make the picada. In a mortar and pestle (or mini food processor), pound the toasted almonds with 1 garlic clove, parsley, and a pinch of salt to a coarse paste. Loosen with 1–2 tablespoons of the hot stew broth and 1 tablespoon olive oil until spreadable. This will emulsify into the stew and give it body and sheen.

Step 7: Add fish and thicken with picada

Nestle the fish pieces into the simmering potatoes in a single layer. Spoon in the picada and gently swirl to combine. Simmer over low heat, uncovered, until the fish is opaque and just flakes, 5–7 minutes. For precision, check the thickest piece with an instant-read thermometer; it should read 125–130°F (52–54°C). Do not boil, or the fish may toughen.

Step 8: Rest, taste, and serve

Remove the bay leaf and let the stew rest off the heat for 5 minutes to settle and thicken slightly. Taste and adjust seasoning with salt and a squeeze of lemon. Ladle into warm shallow bowls, garnish with chopped parsley, and finish with a light drizzle of olive oil. Serve with crusty bread to soak up the saffron-tinted broth.

Pro Tips

• Use a wide pot so the fish sits in a single layer and cooks evenly without breaking.
• Keep the simmer gentle; a boil will cloud the broth and toughen the fish.
• Make the sofrito patiently until jammy—this is the flavor backbone of the stew.
• Bloom saffron by crushing and simmering it briefly in the broth for maximum color and aroma.
• For extra body, add a few fried bread cubes to the picada and grind with the almonds.

Variations

• Mixed seafood suquet: Add 8–12 mussels or clams in Step 7; cover 3–4 minutes until shells open, then add fish.
• Ñora-forward: Add 1 tsp ñora pepper paste (or an extra 1/2 tsp smoked paprika) to the sofrito for deeper sweetness.
• Hazelnut picada: Swap in half hazelnuts for a rounder, toastier finish.

Storage & Make-Ahead

Best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently over low heat until just warmed to avoid overcooking the fish. For make-ahead, prepare the sofrito and even the potato-and-broth base up to 2 days in advance; reheat to a gentle simmer, then add fresh fish and the picada just before serving. Freezing is not recommended once potatoes and fish are added; if needed, freeze the sofrito alone.

Nutrition (per serving)

Approximate: 450 kcal; 34 g protein; 20 g fat (3 g saturated); 35 g carbohydrates; 4 g fiber; 780 mg sodium. Values will vary with fish type and salt level.