Dish

Suquet de peix

Catalan Fish Stew

Suquet de peix is made with a variety of fish, including monkfish, hake, and prawns, as well as potatoes, onions, and peppers. The stew is seasoned with saffron, garlic, and parsley, and is typically served with a side of bread. This dish is high in protein and carbohydrates, making it a great meal for athletes and active individuals. It is also a good source of vitamins and minerals, including vitamin C and potassium.

European cuisine› Mediterranean cuisine› Spanish cuisine› Catalan cuisine

Stew

Origins and history

Suquet de peix is believed to have originated in the region of Catalonia in Spain. It was traditionally made by fishermen who would use whatever fish they had caught that day. The dish was named after the suquet, a type of sauce that is used to flavor the stew.

Dietary considerations

This dish is not suitable for individuals with shellfish allergies, as it contains prawns. It is also not recommended for individuals with high blood pressure or heart disease, as it is high in sodium.

Variations

There are many variations of Suquet de peix, with some recipes calling for the addition of tomatoes or fennel. Some versions also use different types of fish, such as sea bass or cod.

Presentation and garnishing

Suquet de peix is typically served in a large bowl, with the fish and vegetables arranged in an attractive manner. The stew is often garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make Suquet de peix, it is important to use high-quality fish and fresh vegetables. The stew should be cooked slowly over low heat to allow the flavors to meld together. Leftovers can be stored in the refrigerator for up to three days.