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Fish, European

Catalan fish suquet with potatoes

Catalan fish suquet is a fishermen's stew with monkfish, hake and potatoes, thickened at the end with a picada of almonds, garlic and toasted bread. For 4 people, it takes 55 minutes and medium skill, at about €5.00 per person. The key to getting it right is stirring in the picada at the very last moment, which gives the sauce body without cooking off its flavor.

Tonight, a Catalan suquet, the fishermen's stew with monkfish, hake and potatoes, thickened with an almond and garlic picada.

Catalan fish suquet with potatoes
Total time
55 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Suquet is the stew Catalan fishermen used to make with the day's catch, in a tomato sauce that thickens naturally with the potatoes. Monkfish holds its shape well through the cooking, while hake breaks down more gently and soaks up the broth. The picada, pounded at the last minute with garlic, almonds and toasted bread, ties everything together and gives it a slightly rustic texture that sets it apart from a simple fish soup.

This is a dish for a Sunday when you have time to pound the picada at a relaxed pace, or for guests, since once the pot is on the stove it mostly looks after itself. Saffron and white wine add quiet background flavor, and the potatoes make it a full meal on its own, no need for a heavy side. It suits adults and anyone already used to eating whole fish, kids might prefer something simpler that night.

The ingredients

4 people

Fish counter

  • Monkfish, cut into chunks 500 g
  • Hake fillets 400 g

Fruits and vegetables

  • Potatoes 700 g
  • Onion 1
  • Garlic 4 cloves
  • Parsley 1 bunch

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Ground almondsoften in the pantry 30 g
  • Saffronoften in the pantry 1 pinch
  • Dry white wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 2 slices

Allergens Fish, Tree nuts, Gluten

The step by step recipe

  1. Peel the potatoes and cut them into thick rounds. Finely chop the onion and two garlic cloves.

    Cut partway into the potato with a knife, then snap it off with a sharp twist, the rough edges release more starch.

  2. Sauté the onion, garlic and tomatoes in the oil, add the potatoes and white wine, cover with water and cook. 20 min

    The potatoes should be almost tender before you add the fish.

  3. Add the monkfish, then the hake, season with salt and continue cooking over low heat. 10 min

    Lay the fish in without stirring, shake the pot gently to coat it.

  4. Make the picada by pounding two garlic cloves, the almonds, the toasted bread and the saffron with a little broth, then stir it into the suquet. 5 min

    A small mortar and pestle works perfectly, otherwise use a blender.

  5. Let it rest for five minutes, sprinkle with parsley and serve hot. 5 min

    Don't stir with a spoon, the fish would fall apart.

Our tips to get it right

  • Pick a waxy, firm potato variety, it holds up in the broth instead of turning to mush.
  • Add the hake a few minutes after the monkfish, its flesh is more delicate and cooks faster.
  • Taste the broth before stirring in the picada, that's your last easy chance to adjust the salt.

The variations

  • Swap the monkfish for cod if you prefer a softer texture, the cooking time stays the same.
  • For a version without the two main fish, replace the monkfish and hake with mussels and shrimp, added right at the end of cooking.
  • To save time, skip the picada and just finish with crushed garlic and toasted sliced almonds at the table.

What to serve it with

  • Grilled country bread for dipping
  • A glass of dry white wine
  • Simple green salad to start

Storage

The suquet keeps for 2 days in the fridge in a sealed container, the fish keeps breaking down slightly but the flavor holds up. Avoid freezing it, the potatoes and fish lose their texture once thawed. Reheat gently over very low heat, without boiling, so the fish doesn't toughen.

Questions about this dish

Can you make the picada ahead of time?

Yes, you can pound the garlic, almonds, bread and saffron a few hours ahead. Keep the picada covered at room temperature and add the broth only when you're ready to stir it into the suquet.

Can you use whole almonds instead of ground almonds?

Yes, pound lightly toasted whole almonds instead of using ground ones. The flavor will be a bit stronger and the texture slightly coarser, which works well in the picada.

Why add the picada only at the end?

Freshly pounded, the picada keeps garlic and almond aromas that would cook off over heat. It also thickens the sauce without needing more cooking time, which would otherwise overcook the fish.

What other fish can replace the hake?

Pollock or cod both work well in place of hake, their flesh also breaks down gently in the broth. Avoid oily fish like salmon, it would change the flavor of the dish.

How long does it take to make a Catalan fish suquet?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Catalan fish suquet?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Catalan fish suquet cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, tree nuts, gluten. Always check the labels of the products you buy.

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