Suquet De Peix
25m prep 30m cook 55m ready
A Catalan fish stew from the Balearic Islands, made with monkfish, sea bream, mussels, and a saffron-almond broth. Serve with crusty bread and dry white wine.
Ingredients
- 13 8/15 tbsp olive oil
- 1 onion (preferably Spanish) chopped
- 4 garlic cloves
- 4 tomatoes peeled and chopped
- 2 potatoes peeled and sliced
- 1 pinch saffron threads
- 5 1/14 cups fish stock (bouillon)
- 8 9/11 oz monkfish tail filleted and cut into bite-size pieces
- 8 9/11 oz sea bream fillets cut into bite-size pieces
- 1 6/11 lbs fresh mussels cleaned and de-bearded
- 3 8/15 oz toasted almonds ground
- 1 tbsp flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 293 mg
- Iron: 3.64 mg
- Magnesium: 102 mg
- Phosphorus: 416 mg
- Potassium: 1281 mg
- Zinc: 2.27 mg
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over low-medium heat. Add the chopped onion and cook until softened, about 2–3 minutes.
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Step 2.
Add the garlic, tomatoes, sliced potatoes, and saffron to the saucepan. Pour in the fish stock and bring to a boil.
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Step 3.
Reduce the heat to a simmer and cook for 10–15 minutes, until the potatoes are tender.
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Step 4.
Stir in the monkfish, sea bream, tightly closed mussels, and ground toasted almonds. Cook for another 10 minutes, until the mussels have opened (discard any that remain closed) and the fish is cooked through.
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Step 5.
Add the chopped parsley and season with salt and pepper to taste. Pour into a soup tureen and serve immediately.
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