Suquet de peix
Barcelona, Spain
Suquet de peix is a Catalan fisherman’s stew of fish and shellfish cooked with potatoes in a savory broth. A picada of nuts, garlic, herbs and bread may thicken and perfume the liquid, while the seafood brings sweetness and the potatoes absorb the stock.
Why locals eat it
The dish is associated with coastal cooking where the catch changes with the day and the stew turns it into a communal meal. There is no single fixed seafood combination, so a Barcelona menu may reflect the season and the kitchen’s access to local fish.
Local tip
Ask which fish and shellfish are in the pot and whether the portion is for sharing. Bread is useful for the broth, but check for shellfish allergens before ordering.
Typically made with
Fish, Shrimp, Clams, Potatoes, Almonds, Garlic, Tomato, Fish stock, Olive oil. Recipes vary — always check with the vendor if you have allergies.