Eva Longoria recently sent food enthusiasts into a frenzy when she described a traditional Catalan stew as an “explosion of flavors” during her culinary travels through Spain. This rustic yet sophisticated dish, known as suquet de peix, represents the heart and soul of Catalonian cooking—combining the bounty of the Mediterranean Sea with rich, aromatic seasonings that transform simple ingredients into an unforgettable meal.
What makes Catalan suquet so special?
Suquet de peix (fish stew) originated as humble fishermen’s fare along the Catalan coast. When fishermen couldn’t sell certain catches, they’d create this nourishing one-pot meal right on their boats. What began as necessity has evolved into one of Spain’s most beloved culinary treasures, capturing the essence of Catalonia’s gastronomic identity.
“The beauty of suquet lies in its simplicity,” explains Chef Maria Rovira of Barcelona’s acclaimed Costa Brava restaurant. “We honor tradition while allowing each ingredient to speak for itself—this is the Catalan way of cooking.”
The perfect balance of land and sea
True to Catalonia’s “mar i muntanya” (sea and mountain) culinary philosophy, suquet exemplifies how diverse proteins can complement each other in unexpected ways. The stew typically features white fish like monkfish or cod, complemented by:
- Fresh shellfish (prawns, clams, mussels)
- Seasonal vegetables
- Picada—a magical paste of nuts, bread, herbs, and sometimes chocolate
- Saffron-infused fish stock
The secret ingredient: picada
The transformative element in suquet is the picada—a flavor-concentrated paste that’s added toward the end of cooking. Like a key unlocking a treasure chest of flavors, picada provides depth and richness that elevates the dish from good to extraordinary.
“Adding picada to suquet is like conducting an orchestra into perfect harmony,” notes food historian Josep Pla. “Suddenly, all the individual ingredients find their voice in one magnificent chorus.”
How to experience authentic suquet
While traveling through Costa Brava or Barcelona, seek family-owned restaurants away from tourist centers. The best suquet is often found in seaside eateries where local wines complement the stew’s complex flavors.
Making suquet at home: simpler than you think
Creating this Catalan delicacy in your own kitchen requires surprisingly few ingredients. The process mirrors a gentle Mediterranean tide—starting slowly, building gradually, and resulting in perfect harmony. Begin with:
- Fresh fish (preferably caught that day)
- High-quality olive oil
- Garlic, onions, and tomatoes
- Potatoes, sliced thickly
A garden-to-table enhancement
For an authentic touch, consider growing your own ingredients. Much like vegetables planted in May, many herbs used in suquet offer extended harvests. Some gardeners even find that combining vegetables and flowers in garden beds enhances the aromatic qualities of herbs used in picada.
A nutritional powerhouse
Beyond its magnificent taste, suquet offers impressive health benefits. Similar to how eating eggs regularly affects your body, this fish stew provides lean protein and essential nutrients. The combination of seafood, olive oil, and garlic creates a Mediterranean diet staple that’s as nourishing as it is delicious.
Will this become your new comfort food obsession?
Suquet represents more than just food—it’s a cultural experience, a history lesson, and a culinary adventure wrapped in one fragrant bowl. Like Longoria discovered, sometimes the most memorable flavors come from the simplest traditions. Why not bring a taste of Catalonia to your table and create your own explosion of flavors tonight?