Servings: 8
Preparation Time: 1 Hour
Start to Finish Time: 3 hours 30 minutes
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Chef ETL’s Catalan Fish Stew (Suquet): A Rich & Rustic Fisherman’s Delight
For those who appreciate the deep flavors of a slow-cooked fish stew, Chef ETL’s Catalan Fish Stew (Suquet) is an absolute treasure. Suquet [SU-ket], a traditional fisherman’s stew from Catalonia, offers a rich, savory experience similar to a classic French bouillabaisse but with its own Spanish twist. Packed with an array of fresh fish, shellfish, and a depth of spices, this dish will transport you straight to the sun-soaked shores of the Mediterranean with every bite.
What sets Suquet apart from other seafood stews is its incorporation of picada, a uniquely Catalan thickening agent made from fried bread, almonds, garlic, and parsley. This paste doesn’t just thicken the broth; it transforms it. The crunchy almonds and toasty bread add complexity, while the garlic and parsley bring freshness to the stew, infusing every spoonful with a balanced, layered richness. The saffron threads, with their signature golden hue and fragrant notes, also lend an aromatic intensity that feels luxurious and earthy at the same time.
While this recipe may require a bit more preparation, the results are well worth the effort. The broth itself, a combination of clam juice and vegetable broth steeped with shrimp shells and ancho chile, creates a bold, briny base with just a touch of spice. As the stew slowly simmers, the leeks, carrots, celery, and tomatoes meld together, releasing their natural sweetness and savory depth. The addition of paprika and thyme only enhances this, building a backdrop of warm, comforting flavors.
Of course, the fish and shellfish are the stars of the show. Cod, sea bass, mussels, and clams provide a variety of textures and tastes, from the firm, flaky fish to the tender, briny shellfish. As they cook in the simmering broth, they absorb all the delicious flavors of the stew, becoming tender and flavorful.
A final addition of the picada elevates the dish, bringing all the components together. Its nutty, garlicky flavor adds the perfect contrast to the stew’s broth, making each bite not only satisfying but unforgettable.
A Dining Experience to Savor
When served, Chef ETL’s Suquet is typically accompanied by crusty bread or a side of rice, ideal for soaking up the rich, flavorful broth. The bread’s crispy exterior and soft interior act as the perfect vehicle for every last drop of the stew. You can also pair it with a simple salad or some steamed vegetables to add a refreshing, light contrast to the stew’s hearty richness.
While this dish might seem like an indulgent, special-occasion meal, it’s also a perfect way to treat yourself and your family to a 5-star culinary experience at home. Suquet captures the essence of Catalan coastal cuisine – rustic yet refined, and packed with an explosion of flavors. And though it may take a bit of time to prepare, the reward is a bowl of stew that is not just comforting but brimming with Mediterranean character and warmth.
Serve it atop Manzilla Potatoes or over pasta for an extra comforting touch, and you’ll have a dish that will impress even the most discerning of palates. In every bite, you’ll taste the dedication and love that went into making this dish, as it echoes the spirit of those Catalan fishermen who first crafted this incredible stew.
Ingredients:
FOR THE BROTH:
3 8-oz btls clam juice
1 cup vegetable broth
1 cup vegetable broth
12 large shrimp, large (31/35 count), peeled and deveined (reserve shells)
FOR THE PICADA:
4 tablespoons olive oil (divided)
1/2 cup bread cubes
6 cloves garlic, smashed
1/2 cup slivered almonds
1/4 cup fresh parsley, chopped and blanched
1 pinch saffron threads
FOR THE STEW:
1 each leek, diced (white and light green parts only)
2 tablespoons olive oil
1/2 cup carrots, diced
1/3 cup celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon paprika
2 each bay leaves
2 teaspoons garlic, minced
2 tablespoons tomato paste
1/3 cup dry white wine
3 14.5-ounce can tomatoes, diced, canned
1/2 pound cod, cut in to 2″ pieces
1/2 pound sea bass, cut in to 2″ pieces
1/2 pound mussels, scrubbed and debearded
1/2 pound clams, littleneck, scrubbed
1 pinch salt
1 pinch fresh ground pepper
1 loaf crusty bread (for serving)
Sometimes, investing that extra time and effort to attain a coveted 5-Star culinary rating becomes truly rewarding when the results surpass expectations. This Catalan Stew recipe demands a bit of additional preparation, requiring meticulous arrangement of ingredients and thorough fish prepping. Nevertheless, once completed, your friends and family will undoubtedly exclaim that this fish stew is an explosion of flavors. Similar to a classic bouillabaisse, it boasts an array of fish and shellfish, offering a diverse and enriching gastronomic experience.
Suquet [SU-ket], a traditional fisherman’s stew, overflows with an abundance of fish and shellfish. If you draw comparisons to bouillabaisse, it’s entirely justified. Many of bouillabaisse’s signature elements, such as garlic and saffron, play prominent roles in this stew as well. What truly distinguishes suquet is its incorporation of “picada” – a mixture of fried bread, almonds, parsley, and garlic ground together to both thicken the stew and infuse it with an abundance of rich flavors and delightful textures.
Instructions:
BROTH (5 minutes):
Heat clam juice, vegetable broth, ancho chili pepper, and reserved shrimp shells in a saucepan over low heat; keep mixture warm.
PICADA (10 minutes):
Heat 2 tablespoons oil for the Picada in a heavy-bottomed pot over medium-high heat. Add bread; fry until golden.
Transfer bread crumbs to a food processor.
Add smashed garlic cloves, almonds, and remaining 2 tablespoons oil to the pot. Fry garlic and almonds until golden, 1 minute. Add to food processor.
Add parsley and saffron to food processor. Pulse until combined. If picada is dry, add warm broth by the tablespoon until it resembles a paste. Set aside.
STEW (1 hour):
Caramelize leeks for the stew in the pot in 2 tablespoons oil over medium-low heat, about 10 minutes.
Stir in carrots, celery, thyme, paprika, bay leaves and minced garlic. Simmer covered until carrots are soft, stirring occasionally for about 10 minutes. Stir in tomato paste. Deglaze pot with wine, simmering until liquid nearly evaporates, about 5 minutes.
Stir in drained tomatoes; simmer until their juices are released and evaporate, 15-20 minutes
Add clams.
Strain shells from warm broth and stir broth into stew. Add fish and mussels stirring gently to submerge in broth. Cook 5-7 minutes.
Stir in shrimp. Cook until shrimp turn opaque, 3-5 minutes.
Add picada, gently stirring to thicken stew; season to taste.
Serving Ideas: Suquet is typically served with crusty bread or a side of rice to soak up the flavorful broth. A simple salad or steamed vegetables can also complement the dish, providing a refreshing contrast to the rich and hearty stew.
Serve stew atop Manzilla Potatoes (see recipe) or spaghetti.