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Spain · Red Hind

Catalan Fish and Potato Stew

Suquet de Peix

The fishermen’s stew of the Costa Brava: potatoes simmered in a rich fish broth, firm chunks of fish laid on top, and a pounded picada of almonds, garlic and fried bread to thicken it at the end.

  • Prep 25 min
  • Cook 40 min
  • Serves 4
  • Level Medium
Photo: Juan Emilio Prades Bel · CC BY 4.0
Served with: Catalan Tomato Bread ↓En Español

Ingredients

Tap each item as you gather it.

For the stew

For the picada

Method

Step by step, the way it is done on the island.

  1. Make the base. In a wide, shallow casserole heat the olive oil and cook the onion over medium-low heat 10 minutes until soft and golden. Add the grated tomato and cook 5 minutes until thick and jammy.
  2. Add the potatoes. Stir in the potato slices to coat them, pour in the wine and let it bubble 1 minute. Add the hot stock and bay leaf and simmer 15 minutes, until the potatoes are nearly tender.
  3. Pound the picada. Meanwhile, pound or blend the almonds, fried bread, garlic, parsley and saffron with the 2 tbsp stock into a thick paste.
  4. Add the fish. Salt the fish and nestle the chunks among the potatoes with the clams. Stir the picada into the broth around them.
  5. Finish. Simmer 8–10 minutes, shaking the pan now and then, until the fish is just cooked, the clams open and the broth is lightly thickened. Taste for salt and serve right in the casserole with pan con tomate.

On the side

The side dish that belongs with it, full recipe included.

Catalonia, Spain

Catalan Tomato Bread

Pa amb Tomàquet

Toasted country bread rubbed with garlic and ripe tomato, finished with olive oil and salt. In the fishing ports of the Costa Brava it comes with everything from the grill.

  • Prep 10 min
  • Cook 5 min
  • Serves 4
  • Level Easy

You need

  • 8 slices rustic country bread, about ¾ inch (2 cm) thick
  • 2 garlic cloves, halved
  • 3 very ripe tomatoes, halved
  • Extra-virgin olive oil
  • Flaky sea salt

How to make it

  1. Toast. Grill or toast the bread until crisp and golden on the outside but still soft in the middle.
  2. Rub with garlic. While it is hot, rub one side of each slice lightly with the cut garlic.
  3. Rub with tomato. Rub the cut tomato hard over the bread, squeezing so the pulp and juice soak in, until only the skin is left in your hand.
  4. Finish. Drizzle generously with olive oil, sprinkle with salt and serve right away.

Photo: Jennifer Woodard Maderazo · CC BY 2.0

More ways to cook Red Hind

Same fish, a different corner of the sea.

Samaná, Dominican RepublicRed Hind in White Wine Sauce
Callao, PeruPeruvian Parihuela Seafood Soup
Cienfuegos, CubaCuban Grilled Red Hind