Suquet de Peix is a fish stew that is very typically Catalan and can be made with any type of fish, though there tends to be a preference to use the firm, meaty flesh of the Monk fish. The word “suquet” comes from the verb suquejar which in Catalan means “to release juice”.  Suquet de Peix originates from the Costa Brava and began as a way to make use of fish that arrived at the market in a damaged state and was thus not saleable at normal prices. Suquet is prepared with a very simple sauce and the dish can be as basic as it is with fish and potatoes wrapped in the delicious sauce, or made more sophisticated by the incorporation of clams, mussels and large prawns. Either way it is a fantastic way to bring your friends together to enjoy a large bowl of Suquet, which really only needs some good bread, a bowl of salad and a glass of wine to make a feast for all.

Feel free to experiment with the type of fish you use–the sauce and Picada are the most important parts of this recipe! Every Catalan cook along the Costa Brava, north of Barcelona, has a different way of preparing this dish. The recipe below is the one we follow at our Catalan cooking classes in the heart of Emporda. The name suquet comes from the Catala word suc, which means “juice,” and is a proper name for this juicy fish stew.

For the Sofregit (Sofrito):

• 1/4 cup olive oil
• 2 large onions  (preferably Spanish), minced
• 2 large red bell peppers, cored, seeded, and minced
• 4 cloves of garlic
• 1 pound ripe tomatoes, peeled, seeded, and chopped
• salt and pepper to taste

Picada

• 2 cloves garlic, minced
• 30 almonds and/or hazelnuts
• 1 slice bread
• ¼ teaspoon salt
• 2 sprigs parsley, finely chopped
• olive oil

For the Fish and Potatoes:

• 1/4 cup olive oil
• Twelve 4-ounce monkfish steaks, or small fillet of any other fresh fish
• 8 large prawns9 oz. of calamari or squid, sliced
• Flour for dredging fish
• 3 large garlic cloves, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup full-bodied Spanish brandy, such as Torres Tres Torres
• 4 cups fish stock
• 1 pound white potatoes, peeled and thinly sliced
• Salt and freshly ground black pepper

Directions:

The Sofregit and Picada can be prepared the previous day.

For the Sofregit (Catalan Sauce):
In a large pan, preferably a clay cazuela, heat the oil. Sauté the onions and peppers over medium-low heat for 45 minutes to1 hour, stirring frequently, until the onions are golden brown and almost caramelized. Toward the end of the cooking time, you may have to add a bit of water to the pot to keep the mixture from burning.

Add the tomatoes and cook over low heat until the juices have evaporated. Remove from the heat and set aside.

Picada
In a small skillet, heat the oil. Fry the bread, turning once, until golden on both sides. Transfer the bread to a food processor, add the almonds and garlic, and grind very fine.

Main Dish
Dust fish fillets in flour with salt and pepper and sauté over medium-low heat in oil. Sprinkle chopped parsley and garlic over fish, add brandy and ignite. Set aside.

Put Sofregit in a large paella pan and add chopped potatoes and cook for 15 minutes or until almost done. Thicken the mixture with the Picada. Add fish fillets, shellfish and fish stock then cook for a couple of minutes, but don’t overcook. Season with salt and pepper. Take to the table in the paella pan.

Tip: Spoon some mayonnaise or alloli over the fish fillets and put briefly under a griller, before serving the dish.