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

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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).

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Questions

How long does Suquet de Peix take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 6 (12 minutes): "Add 1 lb cubed waxy potatoes and simmer 10-12 minutes until nearly tender."

What should Suquet de Peix look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until nearly tender.

Is there a substitute for leeks in Suquet de Peix?

The entry for Suquet de Peix calls for 1 leek, sliced and cleaned. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I use a different white fish instead of the fish in Suquet de Peix?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Suquet de Peix uses 1.25 lbs white fish (halibut, cod, or haddock), cut into 2-inch pieces.

How do I store and reheat Suquet de Peix?

Refrigerate Suquet de Peix for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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