Spanish Seafood Stew | Suquet de Mariscos
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.
Equipment
- Mortar and pestle
- Large pot or skillet (we use Circulon cookware)
- Large pot with lid
- Wooden cutting board
- Chef knife
- Box grater
Ingredients
For the seafood stew
- 14 oz. 400g white fish fillets (fresh or frozen)
- 7 oz. 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
- 50 g almonds
- Salt & black pepper to taste
- A handful of fresh chopped parsley
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.4 cups of Fish broth
- 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.3 Garlic cloves, 50 g almonds, Salt & black pepper, A handful of fresh chopped parsley
- Add a splash of oil if the mixture is too dry.Extra Virgin Olive Oil
- 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.7 oz. 200g shrimp, peeled and deveined
- Add the onion and cook until translucent, around 5 minutes.1 onion
- Add the grated tomato, the picada, and 1 cup of fish broth and stir through.2 tomatoes
- 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.3 potatoes, 1 tsp sweet Spanish paprika, 1 Bay leaf, 1 cup white wine
Step 4 - Add the Fish and Seafood
- Add the cleaned mussels and the chunks of fish and stir through.14 oz. 400g of Fresh Mussels (cleaned and beards removed)
- 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.14 oz. 400g white fish fillets (fresh or frozen)
- 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.
Notes
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.