Fish, seafood & shellfish | Soups, salads, vegetables & potatoes | Traditional Spanish Recipes

SUQUET DE PEIX, a Mediterranean flavours Ode.

Check all the ingredients of the recipe and see how healthy this dish is! We’ve got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts… Who wants a generous serving? Hand me your plates please ;D.

This traditional dish started as a sailors humble meal. The fish fishermen could not sell at the market was used to make their lunch on board. However, things changed and nowadays, I spent nearly 100 Euros filling up my basket to perform this dish! Yes, you might think that is really expensive, but… there’s always a but… I cooked not only the Suquet; I also prepared 2 more different dishes with the leftovers!!! Not that expensive anymore! I don’t want to steal the crown to the real Leftover Queen, but, could I be a Queen of leftovers for one day with Jenn’s Real permission? ;D. Don’t miss the Royal Foodie Joust this month… it’s back!!!

There’s many different ways to perform a Suquet. If you head towards the north coast of Catalonia they will claim that Suquet is their invention and if you head south, they will also claim for that right too. So, no mather you take north or south, the result will always be spectacular! Maybe ingredients change a bit, maybe the cooking order is a bit different… if you follow this recipe, I tell you; you will be satisfied!

If you want to try the dish and you cannot find this special fishes wherever you live, you should ask your fish monger for those who have a hard meat.


Want to serve in individual earthenware dishes or in glass bowls? No matter which one you choose, make sure you have some bread near!

Take a glimpse to the dishes I made with the leftovers:

I don’t have the recipe for the noodles paella you see here, but the link takes you to another similar where I used the fish stock too. The rest of ingredients can be seasonal or up to your particular taste.

Fish “Meatballs” are usually done with raw fish, but in this case, I made them with the leftovers of the Suquet’s fish and they were spectacular!

Eat well!!!


Ingredients for 4 servings: for the fish stock: 2 carrots, 1 onion, 1 ripe tomatoe, 2 garlic cloves. The heads of the fish you won't use in the dish, half a kilo of rock fish , 3 liters of water and some salt.
For the dish: 1 red scorpion fish, 1 monkfish, 1 gilt-head (sea) bream or similar, 5 crayfish, a bunch of clams and a bunch of mussels, 500 grs of potatoes, 1 onion, 2 ripe tomatoes, olive oil and salt.
For the picada: Olive oil, 4 garlic cloves, 2 slices of toasted bread, 15 toasted hazelnuts, 15 toasted almonds, 4 teaspoons of ñora paste and some salt.

  • In a deep pot place the peeled carrots, onion, tomatoe and garlic and some olive oil and start a sofrito, when it's all soft and the vegetables water has evaporated, add the cleaned fish (those for the stock) and stir for just one minute; then add the water. When it boils, take the foam away and let simmer for 20 to 30 minutes. Strain and squeeze all fish in the strainer to get all juices in the stock and reserve.
  • Start the dish in a big sauce pan. Pour some olive oil and cut the onion in small dices. Cook at low heat until transparent, then add the grated tomatoes and when they loose all the water add the potatoes (peeled and cut in dices). Stir until they get some colour. Add the different fishes (salted) cut in thick pieces and pour enough fish stock to nearly cover it all. Let it simmer for 15 minutes.
  • Meanwhile prepare the picada: Place a small sauce pan in the heat, peel and cut the garlic cloves and place them in the sauce pan together with some olive oil, let them golden up a bit. Take them away and put the bread slices and toast, take away from the heat. Now in a mortar or a blender, place the garlic, the bread, the ñora, the peeled and toasted hazelnuts and almonds, some salt and 4 tablespoons of olive oil. Blend and pour into the big sauce pan with the fish and potatoes.
  • Stir for 1 minute and add the clean mussels, the clams and the crayfish. Once clams and mussels open, taste and add some more salt if necessary.
  • Let the dish rest for 5 minutes and serve.


, , , , , , , ,



05/27/2010 · 8:45 h by Miriam

Qué maravilla! Pues tengo un cabracho congelado…

05/27/2010 · 10:09 h by bellini valli

Look at all that abundant seafood Nuria mt friend. What a treat this would be!!!Good luck in the Joust!!

05/27/2010 · 11:50 h by Peter M

Nurua, you’re transported me back to the Mediterranean. The scorpion fish is used alot in Greece and I’ve only seen it over there (not here).

05/27/2010 · 12:03 h by Sonia - L'Exquisit

Impresionante receta!

05/27/2010 · 12:13 h by Maria

The sauce from fish and seafood dishes is always so flavorful. This looks great Nuria … I love how there are similar sailor dishes from all the Mediterranean countries.
And your leftover creations look just as good … I am intereted in the fish balls; they look so pretty in those cups!

05/27/2010 · 18:48 h by Tracey

That is one hell of a scary/ugly looking fish but I´m sure the dish is lovely!!

05/27/2010 · 22:50 h by FOODalogue

Tú eres nuestra reina del blogosphere. When I read your posts I feel like I’m sitting across the table from you and you’re telling me a story. Your fish stew (and leftovers) look delicious.

05/28/2010 · 2:46 h by Jenn AKA The Leftover Queen

This is a gorgeous dish, Nuria! And I am more than happy to share my crown with you – you absolutely deserve it, my dear friend!

05/28/2010 · 4:42 h by TS of eatingclub vancouver

Oh my, that looks so good and hearty!

05/28/2010 · 10:34 h by pigpigscorner

What a flavourful dish! and I have to say..the fish is ugly =P

05/28/2010 · 11:13 h by Peter G @ Souvlaki For The Soul

This my dear Nuria is the seafood dish of kings and queens! Que amazing and a lot better looking than mine! Beautiful chica!

05/29/2010 · 19:32 h by Karen

All that gorgeous seafood! Everything looks spectacular!

05/30/2010 · 19:45 h by katiez

I loved going to Barceloneta for all the wonderful fish….
This looks gorgeous – so fresh and wonderful!

06/05/2010 · 12:40 h by brian_in_gib

madre mia Nuria, que buena pinta tiene esto! tengo un capon en el frigo y voy a tener que copiar tu receta. me encanta tu blog!
saludos desde Gibraltar,

06/07/2010 · 9:00 h by amarillo

Love your photos!

05/03/2011 · 13:50 h by el mojojon verde

que maravilla!! me encanta la foto del cabracho!! menudo cabracho parece que esta vivo!! Un beso

Leave a comment

Subscribe Contact me Scroll to Top