Spanish cuisine · Soups & Stews

Suquet de Peix

Catalan fish stew: monkfish and cod simmer with potatoes in a saffron broth, thickened with an almond picada.

Ingredients · for 4 servings

• 400 g monkfish fillet
• 400 g cod fillet
• 600 g waxy potatoes
• 3 ripe tomatoes
• 1 onion
• 4 garlic cloves
• 1 pinch saffron threads
• 50 g almonds
• 1/2 bunch parsley
• 700 ml strong fish stock
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and break them into thumb-thick chunks rather than cutting them – the torn surfaces help thicken the broth; cut the fish into large cubes, salt and refrigerate.
2. Finely dice the onion and sauté in 4 tbsp olive oil over medium heat for 8 min until translucent, add the grated tomatoes and reduce for 10 min until a dark, jammy sofregit forms.
3. Add the potatoes, saffron threads and fish stock, then simmer gently uncovered for 20 min until the potatoes are soft on the outside but still hold their shape.
4. For the picada, grind the almonds, garlic and parsley with 1 tbsp olive oil and 2 tbsp of the cooking broth in a mortar to a coarse paste.
5. Stir in the picada, lay the fish cubes on top of the potatoes and let steep over the lowest heat for 6–8 min until the flesh turns white and translucent – don't stir, just gently swirl the pot.
6. Season with salt and pepper, let rest for 5 min, and serve in deep bowls with plenty of broth.