Suquet de Peix

Name: Suquet de Peix
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.25 lbs white fish (halibut, cod, or haddock), cut into 2-inch pieces; 8 oz medium shrimp, peeled; 1 lb waxy potatoes, cubed; 6 cups fish stock; 1/2 yellow onion, diced; 4 cloves garlic, minced; 1 leek, sliced and cleaned; 1/4 tsp saffron threads; 1/2 tsp smoked paprika; 1 tbsp tomato paste; 2 bay leaf; 4 sprigs fresh thyme; 2 tbsp olive oil; to taste salt and black pepper; 2 tbsp fresh parsley, chopped; 4 slices crusty bread (for serving)

Authentic Catalan fisherman's stew with white fish, shrimp, potatoes, and a creamy saffron broth. A rustic, deeply flavorful dish that's both elegant and comforting.

55 minMediumServes 4320 cal/serving

SpanishSoupStovetopStandard

Ingredients

1.25 lbs white fish (halibut, cod, or haddock), cut into 2-inch pieces
8 oz medium shrimp, peeled
1 lb waxy potatoes, cubed
6 cups fish stock
1/2 yellow onion, diced
4 cloves garlic, minced
1 leek, sliced and cleaned
1/4 tsp saffron threads
1/2 tsp smoked paprika
1 tbsp tomato paste
2 bay leaf
4 sprigs fresh thyme
2 tbsp olive oil
to taste salt and black pepper
2 tbsp fresh parsley, chopped
4 slices crusty bread (for serving)

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1/2 diced yellow onion and cook 5 minutes. Add 4 cloves minced garlic and 1 sliced and cleaned leek, cook 2-3 minutes.
3

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize.
4

Add 1/2 tsp smoked paprika and stir well.
5

Pour in 6 cups fish stock and bring to simmer. Add 2 bay leaf and 4 sprigs fresh thyme.
6

Add 1 lb cubed waxy potatoes and simmer 10-12 minutes until nearly tender.
7

Steep 1/4 tsp saffron threads in warm stock and add to pot, stirring gently.
8

Season 1.25 lbs cut into 2-inch pieces white fish (halibut, cod, or haddock) and add to pot. Cook 4-5 minutes until opaque.
9

Add 8 oz peeled medium shrimp and cook 2-3 minutes until pink.
10

Taste and adjust seasoning. Remove bay and thyme.
11

Ladle into bowls and garnish with 2 tbsp chopped fresh parsley. Serve with 4 slices crusty bread (for serving).

Questions

Can I make Suquet de Peix gluten-free?

Yes. The gluten in this entry is 4 slices crusty bread (for serving). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Suquet de Peix keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Suquet de Peix?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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