Suquet de Peix
A rustic Catalan seafood stew simmered in a rich broth thickened with toasted almonds and garlic. Loaded with white fish, mussels, and shrimp in a deeply flavored, aromatic broth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, yellow
- 4 cloves garlic
- 1.25 pounds white fish fillets (cod or halibut), skin removed
- ½ pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 4 cups fish or seafood stock
- ½ cup sliced blanched almonds
- ¼ teaspoon saffron threads
- 1 to taste salt and pepper
Instructions
- 1
Cut the onion in half from root to tip, then place flat-side down and slice crosswise into half-moons about 1/4-inch thick.
- 2
Mince the garlic cloves until pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Cut the fish fillets into chunks roughly the size of golf balls (about 2 inches), cutting across the thickest part.
- 4
Heat 3 tablespoons olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the sliced onions and cook, stirring once every 30 seconds, until the edges turn pale gold and the onions smell sweet, about 4 minutes.
- 6
Add the minced garlic and stir continuously for 30 seconds until the mixture smells strongly fragrant and nutty.
- 7
Scatter the sliced almonds into the pot and stir constantly for 1 minute until they turn light golden brown and smell toasted.
- 8
Pour in 4 cups fish stock, then crumble the saffron threads between your fingers and sprinkle them over the liquid; stir to dissolve.
- 9
Bring the broth to a gentle boil—you'll see large bubbles breaking the surface steadily—then reduce heat to medium-low and simmer for 5 minutes.
- 10
Add the fish chunks to the broth and gently stir once to submerge them; simmer for 4 minutes until the fish is opaque inside when you break a piece open.
- 11
Add the shrimp and mussels, stirring gently once; simmer for 3–4 minutes until the shrimp are pink and the mussel shells have opened wide.
- 12
Remove from heat and discard any mussels that did not open; taste a spoonful of broth and add salt and pepper until the flavor is savory and balanced.
- 13
Ladle the stew into bowls, dividing the fish, shrimp, and mussels evenly and pouring plenty of broth over each serving.
Tools you’ll need
- large pot (5-quart capacity)
- cutting board
- chef's knife
- wooden spoon
- ladle
- bowls for serving
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