»Recipes»Main Dishes»Stew»Seafood Suquet with Sea Bream

Seafood Suquet with Sea Bream

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Seafood Suquet with Sea Bream
Image: Yordanka Kovacheva
1 / 3
40 min.
60 min.
100 min.
"Suquet is a sailors stew that is traditional to the Catalonia region of Spain. It can be prepared with different types of fish and seafood."


  • sea bream - 2 fish, medium - sized
  • clams - 10.5 oz (300 g)
  • black mussels - 10.5 oz (300 g)
  • calamari - 10.5 oz (300 g)
  • shrimp - about 12 pcs. medium - sized
  • potatoes - 4
  • peppers - 2, green and red
  • tomatoes - 4.2 oz (120 g), grated
  • garlic - 4 cloves
  • onion - 1 medium onion
  • saffron - 1 pinch
  • paprika - 1 tbsp. level top
  • dry peppers - 1
  • bread - 1 slice
  • almonds - 1 handful, blanched (peeled)
  • parsley - 3 sprigs
  • salt
  • olive oil
  • white wine - 3.4 fl oz (100 ml)
  • For the broth
  • onions - 1 onion
  • tomatoes - 1
  • parsley - 3 sprigs
  • carrots - 2
  • celery - 2 stalks
  • leek - 1 stalk
  • salt
  • olive oil

How to make

Suquet is a seafood stew or soup that is traditional to the Catalonia region of Spain. It can be prepared with different types of fish and seafood.

To start, put the clams in water with sea salt and leave them for at least an hour.

Peel the potatoes and cut them into medium-sized pieces. Also prepare the dry pepper by soaking it in warm water.

Clean the fish, remove the fillets and remove all bones from them. Wash the heads and put them in a pot along with all the listed products for the broth.

Peel half the shrimp. Take the heads and skins and fry them in a little olive oil with one or two chopped cloves of garlic. Pour the white wine and cook for about a minute, then pour the rest of the ingredients for the broth and pour water to cover them well. Boil the broth over moderate heat for about 25-30 minutes.

Meanwhile, chop 1 medium-sized onion and the remaining garlic cloves. Fry in a deep dish. When they are soft, add the bread in pieces, the chopped parsley and the almonds. Stir until lightly golden. Crush in a mortar or grind in a blender.

Separate two spoons of this mixture and pour the rest back into the pan.

Pour more fat, pull the grinded mixture to the sides of the dish, and in the middle put the red and green pepper, chopped calamari, then the tomatoes, paprika and saffron to fry. As soon as they soften, mix everything, add the potatoes and pour the broth (strained in advance).

Cook the fish stew until the potatoes and calamari are cooked, adding as much broth as needed to cover the items. Add salt to taste.

With a sharp knife, remove the soft part of the dried pepper and discard the skin. Mash the flesh of the pepper into a paste and put it in the fish broth.

Discard the water from the clams and rinse them under running water.

Put the shrimp, mussels (black and white) and fish (fillets cut into pieces) and cook for about 10-15 minutes. The clams should open up and the shrimp and fish should be perfectly cooked but still tender.

Serve the suquet with the grinded almonds, bread, onion/garlic and parsley. It also goes well with Aioli sauce.

Maybe it sounds complicated to prepare this dish, but in reality it is not, there are just more products and maybe it is not one of the most economical. But it's definitely worth a try.


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