Suquet De Pescado Recipe

Make quick stock (if not using store-bought)

Place shrimp shells and fish bones in a large pot with 1 liter water, bay leaf and peppercorns. Bring to a gentle simmer over medium heat, skimming foam for 10 minutes, then reduce heat and simmer 15–20 minutes. Strain through a fine-mesh sieve into a bowl and keep warm. Discard solids. If using store-bought stock, warm 1 liter and add bay leaf and peppercorns briefly to infuse, then remove.

In a wide heavy-bottomed pot or Dutch oven, warm 4 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and sweat for 6–8 minutes until translucent but not browned.

Add the minced garlic and diced red bell pepper. Cook 2–3 minutes until fragrant and the pepper softens.

Stir in the chopped tomatoes and smoked paprika. Cook, stirring, until the tomatoes break down and the mixture is slightly reduced, about 6–8 minutes.

Pour in the white wine, raise heat and simmer 2–3 minutes to reduce slightly and deglaze the pan.

Add the saffron threads (soaked briefly in a tablespoon of warm stock or wine if available) and stir to distribute.

Add the sliced potatoes to the pot and stir to coat with the sofrito. Pour in the warm seafood stock so potatoes are nearly covered (about 800–900 ml of the prepared stock). Bring to a gentle simmer and cook uncovered for 10–12 minutes until the potatoes are just tender.

Prepare picada (optional, for thicker broth)

While potatoes cook, toast the bread slices and nuts in a dry pan until golden (2–3 minutes). Grind or pulse in a food processor to a coarse powder. When potatoes are nearly done, stir in the ground mixture a little at a time to thicken the broth to desired consistency (about half to all of the mixture).

Season the fish pieces lightly with 1 tsp salt and 1/2 tsp pepper. Gently nestle the fish into the simmering broth and cook 4–6 minutes, depending on thickness, until the flesh is opaque and flakes easily.

Add the shrimp and mussels/clams to the pot. Cover and let simmer another 3–5 minutes until shrimp are pink and opaque and shellfish have opened. Discard any shellfish that remain closed.

Taste the broth and adjust seasoning with up to 1 tsp additional salt and remaining pepper if needed. Remove and discard bay leaf and any whole peppercorns.

Sprinkle chopped parsley over the suquet and gently stir. Squeeze lemon wedges over individual bowls when serving.

Ladle the suquet into warmed shallow bowls ensuring each portion gets fish, shellfish, potatoes and broth. Serve with crusty bread to mop up the sauce.