Suquet de Peix Català con Picada de Almendras (Catalan Saffron, Almond & Potato Fish Stew) – Authentic Spain Recipe
Costa Brava fishermen’s stew thickened with a traditional Catalan mortar-pounded picada of toasted almonds, saffron, and garlic.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white monkfish/cod fillets and shrimp, Sliced Yukon potatoes, Toasted almond-garlic picada, Saffron threads, Smoky ñora/pimentón pepper
Ingredients for Suquet de Peix Català con Picada de Almendras (Catalan Saffron, Almond & Potato Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white monkfish/cod fillets and shrimp, prepped into bite-sized pieces
- 1.5 cups sliced Yukon potatoes, washed and trimmed
- 1 cup toasted almond-garlic picada
- 1 medium onion and 3 cloves garlic, finely minced with saffron threads
- 1.5 tbsp traditional Spain seasoning (smoky ñora/pimentón pepper, dry white wine, flat-leaf parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white monkfish/cod fillets and shrimp for 5 minutes.
- Add minced onion, garlic, saffron threads, and smoky ñora/pimentón pepper, dry white wine, flat-leaf parsley, stirring for 2 minutes until deeply aromatic.
- Add sliced Yukon potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in toasted almond-garlic picada right before serving warm.