Suquet de Peix

Name: Suquet de Peix
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 200 ml/7 fl oz/scant 1 cup olive oil; 1 onion (preferably Spanish), chopped; 4 garlic cloves; 4 tomatoes, peeled and chopped; 2 potatoes, peeled and sliced; 1 pinch saffron threads; 1.2 l/40 fl oz/5 cups fish stock (bouillon); 1.2 l/40 fl oz/5 cups fish stock (bouillon); 250 g/9 oz monkfish tail, filleted and cut into bite-size pieces; 250 g/9 oz sea bream fillets, cut into bite-size pieces; 700 g/1 lb 9 oz fresh mussels, cleaned and de-bearded; 100 g/3½ oz toasted almonds, ground; 1 tbsp chopped flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

200 ml/7 fl oz/scant 1 cup olive oil
1

Europe
Spain
Fish course
Gluten-free
Pescatarian
Mediterranean

Method

The fishing villages all along the Spanish coastline are famous for their popular fish stews and soups. These include some truly wonderful dishes, such as caldereta, zarzuela and suquet de peix. A Catalan suquet is just about my favourite thing to eat. It is, quite simply, a meal in itself – needing only a little crusty bread and maybe a nice crisp dry white wine for company. Here in the Balear