What is Suquet de Mariscos?

Suquet de Mariscos is a traditional Catalan seafood stew made with fish, shellfish, potatoes, and a nutty almond-garlic paste called picada. It’s a comforting Mediterranean dish full of rich, coastal flavor.

What is picada and why is it important?

Picada is a Catalan paste made with garlic, toasted almonds, stale bread, and parsley. Added at the end of cooking, it thickens the stew and deepens the flavor.

What kind of fish is best for Spanish seafood stew?

Firm white fish such as hake, monkfish, cod, or sea bass are ideal. They hold their shape and absorb the flavors of the broth beautifully.

Can I make Suquet de Mariscos ahead of time?

Yes. You can prepare the broth and vegetables ahead, then gently reheat and add the seafood just before serving to keep it tender and fresh.

Can I freeze Suquet de Mariscos?

Freeze only the broth and vegetables, as seafood can become rubbery when thawed. Add fresh seafood when reheating for the best results.

What wine pairs well with Suquet de Mariscos?

Crisp Spanish whites like Albariño, Verdejo, or Godello pair perfectly. A dry rosé or a light red such as Mencía also complements the stew.

What should I serve with Spanish seafood stew?

Serve with crusty bread, alioli, and a simple green salad to complement the rich, savory broth and complete the meal.

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Spanish Seafood Stew | Suquet de Mariscos

Spanish Seafood Stew | Suquet de Mariscos

Name: Spanish Seafood Stew - Suquet de Mariscos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 14 oz. (400g) white fish fillets (fresh or frozen); 7 oz. (200g) shrimp, peeled and deveined; 14 oz. (400g) fresh mussels, cleaned and beards removed; Extra Virgin Olive Oil; 1 onion, diced fine; 2 tomatoes, grated; 3 potatoes, cut into cubes; 1 tsp sweet Spanish paprika; 1 bay leaf; 1 cup white wine; 4 cups fish broth (low sodium or homemade); 3 garlic cloves; 50g almonds; Salt & black pepper (to taste); A handful of fresh chopped parsley

Written By: Byron | October 17, 2025

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A delicious and warming seafood stew that enhances flavor with a traditional Catalan Picada.

There’s nothing quite like a Spanish Seafood Stew (Suquet de Mariscos) to bring the vibrant flavors of the Mediterranean to your table. This traditional Catalan dish combines tender white fish, plump shrimp, and fresh mussels simmered in a rich saffron-tinted broth with paprika, tomato, and a nutty almond picada.

The result is a rustic yet elegant seafood stew that’s deeply flavorful, comforting, and perfect for sharing. Serve it with crusty bread to soak up every last drop of the delicious sauce and enjoy a true taste of coastal Spanish cuisine.

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Serving:

Main for 4-6

Ready in:

45 minutes

Skill level:

Easy

Serve with:

Fresh bread

Ingredients

For the seafood stew

14 oz. (400g) white fish fillets (fresh or frozen)
7oz. (200g) shrimp, peeled and deveined
14 oz. (400g) of Fresh Mussels (cleaned and beards removed)
Extra Virgin Olive Oil
1 onion, diced fine
2 tomatoes, grated
3 potatoes, cut into cubes
1 tsp sweet Spanish paprika
1 Bay leaf
1 cup white wine
4 cups of Fish broth (low sodium, or homemade)

For the Picada

3 Garlic cloves
50g almonds
Salt & black pepper (to taste)
A handful of fresh chopped parsley

Equipment

Mortar and Pestle
Large pot or skillet (we use Circulon cookware)
Large pot with lid
Wooden cutting board
Chef knife
Box Grater

ingredients used to make Spanish seafood stew

Instructions

Step 1 – Prepare the Fish Broth

NOTE: Skip this step if using store-bought fish broth

Remove the shrimp shells and fish head and add to a large pot with around 4-5 cups of water, 1 tbsp salt, cracked black pepper, and a handful of fresh parsley.
Add the veg ends, peelings etc as you go when prepping the veg.
Bring to a boil and then reduce heat and simmer for 20-30 minutes while you make the rest of the recipe.

Step 2 – Prepare the Picada

Add the peeled garlic cloves, almonds, stale breadcrumbs, and chopped parsley to a pestle and mortar and grind into a paste. This should take around 5 minutes.
Add a splash of oil if the mixture is too dry.
Season to taste with salt and pepper.
Set aside or use later.

Step 3 – Prepare the Stew Base

Add a splash of oil to large pot or pan and bring to a medium high heat.
Add the large shrimp and fry for 2-3 minutes per side, just enough time for them to get some color. Remove the shrimp from the pan and set aside for use later.
Add the onion and cook until translucent, around 5 minutes.
Add the grated tomato, the picada, and 1 cup of fish broth and stir through.
Reduce heat to medium, add the paprika and season to taste, then add a few more cups of fish broth and the potatoes and cook for around 10-12 minutes until the potatoes become tender.

Step 4 – Add the Fish and Seafood

Add the cleaned mussels and the chunks of fish and stir through.
Check liquid levels and add more fish broth if required. You should have enough broth to cover everything.
Cook the fish and mussels on a medium heat for 8-10 minutes, then add the cooked shrimp and check seasoning.
Cook for another 5-10 minutes or until the mussels open and the fish become opaque.

Step 5 – Serve

Garnish with a little freshly chopped parsley, and serve in deep-sided bowls with some fresh bread.

Cooking tips:

Ask your fishmonger for cleaned and de-bearded mussels to save some time.
Fresh or frozen fish both work well. If using frozen fish, be sure to thaw it first.
Don’t over cook the fish. White fish that’s around ½ inch thick will only take around 10 minutes to cook. Cook it any longer and it will flake apart (see cooking video).
Use Sweet Spanish paprika instead of smoked paprika, it will enhance the flavors in the seafood.
Keep the veg minimal to allow the seafood flavors to stand out. 1 onion, a few tomatoes, and a few potatoes is plenty. Remember, less is more.

Origin of this Recipe

Suquet de Mariscos is a traditional Catalan seafood stew that hails from Spain’s northeastern Mediterranean coast, particularly from the fishing villages of Catalonia and Valencia. The name “suquet” comes from the Catalan word “suc,” meaning juice or broth — a nod to the dish’s soul: its rich, flavorful sauce.

Originally, this humble fisherman’s stew was made with the day’s catch, simmered slowly with potatoes, tomatoes, garlic, and saffron to create a hearty, comforting meal after a long day at sea. Over time, Suquet de Mariscos became a beloved dish throughout Spain, celebrated for its rustic simplicity and deep connection to coastal life.

Picada

A picada is one of the secrets behind the rich flavor of many Catalan stews and sauces. It’s a traditional paste made by grinding together toasted almonds (or hazelnuts), garlic, stale bread, and fresh parsley using a mortar and pestle.

In Suquet de Mariscos, the picada is stirred into the stew near the end of cooking, where it thickens the broth and adds a subtle nutty depth that perfectly complements the sweetness of the seafood. Think of it as the Catalan equivalent of a French roux or Italian sofrito — a small addition that makes a big difference in flavor.

Regional Variations of Suquet de Mariscos

Like many traditional Spanish dishes, Suquet de Mariscos changes subtly from one coastal region to another — each area putting its own twist on this beloved seafood stew.

Catalonia/Cataluña

(Costa Brava):
The classic version comes from Catalonia’s rugged coastline, where fishermen would cook their catch right on the beach. It’s typically made with monkfish, mussels, and shrimp, and always includes a homemade picada to thicken and flavor the broth.

Discover more recipes with our Catalonia Regional Foodie Guide

Valencia:
Further south, Valencian cooks often add saffron for color and aroma, and sometimes a touch of white wine or brandy to enrich the sauce. Potatoes are almost always included, making the stew more filling.

More recipes from Valencia in our complete Valencia Regional Foodie Guide

Balearic Islands (Mallorca & Menorca):
Island versions tend to be lighter, often featuring local rockfish, squid, and a splash of Mediterranean olive oil. Some cooks even add a spoonful of sofrito (a slow-cooked tomato and onion base) before the picada for extra depth.

Come explore with us with our Balearic Islands Regional Foodie Guide.

Modern Variations:
Today, chefs across Spain and beyond are reimagining Suquet de Mariscos with creative touches — from adding clams, scallops, or langoustines, to swapping potatoes for fennel or chickpeas. Yet the heart of the dish remains the same: fresh seafood, simple ingredients, and a soulful Mediterranean broth.

Romesco de Peix

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with homemade romesco sauce

Spanish seafood pie sits in an earthenware dish

Spanish Fish & Seafood Pie

Ready in 1 hour

What Fish and Seafood to Use in Suquet de Mariscos

A great Spanish seafood stew is all about using a mix of fresh, sustainable seafood that adds layers of texture and flavor. Traditionally, Suquet de Mariscos was made using whatever the local fishermen caught that day — so feel free to mix and match based on availability.

Best Fish to Use:

White fish fillets like hake (merluza), monkfish (rape), cod (bacalao), or sea bass (lubina) are ideal.

These firm, mild fish hold together well in the stew and absorb the rich broth beautifully.
Avoid oily fish like mackerel or sardines, as they can overpower the delicate flavor.

Recommended Seafood:

Shrimp or prawns – Add sweetness and texture; keep a few whole for presentation.
Mussels or clams – Bring a briny depth and release natural juices into the broth.
Squid or cuttlefish – Traditional in many coastal versions; adds a tender, slightly chewy bite.
Scallops (optional) – For a luxurious touch and subtle sweetness.

Tip:

If you’re using frozen seafood, make sure it’s fully thawed and patted dry before cooking to prevent excess liquid from diluting the stew.

A plate of large prawns sits beside some spices, olive oil, garlic, and chili.

Seafood Substitutions & Budget-Friendly Options

Don’t worry if you can’t find every type of seafood for your Spanish seafood stew — Suquet de Mariscos is meant to be flexible! The beauty of this dish is that it adapts easily to what’s fresh, local, or affordable.

Affordable Substitutes:

Frozen white fish fillets (such as pollock or tilapia) work surprisingly well and keep their texture in the stew.
Frozen seafood mixes (often including shrimp, mussels, and squid) are a great time-saver — just thaw and drain before adding.
Canned clams or mussels can be used in a pinch to add that briny flavor if fresh shellfish aren’t available.

Premium Add-Ins (for special occasions):

Lobster or langoustines – for a rich, restaurant-style version.
Sea bream (dorada) or turbot (rodaballo) – firm and flavorful white fish ideal for impressing guests.

Pro Tip:
No matter which seafood you use, aim for a balance of textures — a mix of firm white fish, tender shellfish, and something meaty like shrimp or squid makes the stew satisfying and well-rounded.

a close up photo of a glass of white wine sits with a blurred red background at sunset.

Wine Pairing for Spanish Seafood Stew (Suquet de Mariscos)

A flavorful Spanish seafood stew deserves a wine that complements its delicate balance of briny seafood, rich broth, and warm Mediterranean spices. The key is to choose wines with bright acidity and subtle minerality to lift the flavors without overpowering them.

Best White Wine Pairings:

Albariño (Rías Baixas) – A classic Spanish pairing. Its crisp citrus notes and saline finish mirror the freshness of the sea.
Verdejo (Rueda) – Zesty and aromatic, with hints of green apple and herbs — perfect with fish and shellfish.
Godello (Valdeorras) – Fuller-bodied but still fresh, ideal for a richer stew base with almonds and paprika.

Rosé Options:

Navarra Rosado or Catalan rosé wines – Light, fruity, and slightly dry, they match beautifully with tomato-based broths and shrimp.

If You Prefer Red:

Choose a light, fruity red like Mencía (Bierzo) or a young Rioja (Crianza). Serve it slightly chilled — the gentle tannins won’t clash with the seafood.

Sommelier Tip:
If your stew leans heavier on shellfish, stick with whites and rosés. If it’s more robust with monkfish or a richer broth, a young, fresh red can surprise you in the best way.

Discover more about the best wines in Spain with our complete Guide to Spanish Wine: Types, Tasting Notes, Food Pairings

Serving Suggestions for Suquet de Mariscos

A hearty Spanish seafood stew like Suquet de Mariscos is best enjoyed family-style — steaming hot, served straight from the pot, and shared with good bread and wine.

Classic Accompaniments:

Crusty bread or rustic baguette – Essential for soaking up every drop of the flavorful broth.
Alioli (garlic mayo) – A traditional Catalan condiment that adds a creamy, garlicky contrast. Serve a small dollop on the side or swirl it into the broth for extra richness.
Healthy Spanish Green Salad or grilled vegetables – A light, refreshing side that balances the stew’s deep flavors.
Patatas bravas or roasted potatoes – For a heartier meal, serve alongside small Spanish tapas.
Spanish Potatoes | Patatas a la Importancia
Poor Man’s Potatoes – Patatas a lo Pobre

Serving Style Tip:
Ladle the stew into deep bowls, ensuring each portion gets a mix of fish, shellfish, and broth. Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for color and aroma.

Storage & Reheating Tips

Like many stews, Suquet de Mariscos tastes even better the next day — but seafood needs a gentle touch to stay tender and flavorful. Here’s how to store and reheat it properly.

Storing:

Allow the stew to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 2 days.
If you’ve used shellfish (like mussels or clams), remove them from their shells before storing to prevent an overly “fishy” flavor.
For longer storage, freeze only the broth and vegetables (up to 3 months). Add fresh seafood when reheating for best texture.

Reheating:

Reheat gently over low heat on the stovetop until just warmed through. Avoid boiling — it can make the fish rubbery.
If microwaving, use short 30-second bursts and stir between each to distribute heat evenly.
Add a splash of fish broth or water if the stew thickens in the fridge.

Pro Tip:
Before serving, refresh the flavors with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of chopped parsley.

More Seafood Recipes:

Nutrition Facts

(per serving)

Nutrient	Amount per Serving	% Daily Value (DV)
Calories	385 kcal	19%
Total Fat	17 g	22%
Saturated Fat	2.5 g	13%
Trans Fat	0 g	—
Cholesterol	145 mg	48%
Sodium	720 mg	31%
Total Carbohydrates	20 g	7%
Dietary Fiber	3 g	11%
Total Sugars	4 g	—
Added Sugars	0 g	0%
Protein	38 g	76%
Vitamin D	5.5 µg	28%
Calcium	90 mg	7%
Iron	3.2 mg	18%
Potassium	980 mg	21%
Vitamin C	20 mg	22%

⚖️ Notes:

Nutritional values are approximate and may vary depending on the specific seafood and ingredients used.
Based on a recipe made with white fish (hake or cod), shrimp, mussels, potatoes, olive oil, tomatoes, and almonds.
This stew is high in lean protein, rich in potassium, and a good source of healthy fats from olive oil and almonds.

Spanish Seafood Stew | Suquet de Mariscos

Byron

There’s nothing quite like a Spanish Seafood Stew (Suquet de Mariscos) to bring the vibrant flavors of the Mediterranean to your table. This traditional Catalan dish combines tender white fish, plump shrimp, and fresh mussels simmered in a rich saffron-tinted broth with paprika, tomato, and a nutty almond picada.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course dinner, Main Course, seafood, stew

Cuisine Catalonia, Mediterranean, Spain

Servings 6 Main

Calories 385 kcal