Suquet of Cod
Dive into the rich, coastal flavors of the Mediterranean with this hearty Suquet of Cod, a traditional Catalan fish stew that combines tender cod fillets, velvety potatoes, and a robust tomato-based broth infused with saffron and sweet paprika. This classic dish is elevated with a fragrant *picada*, a Spanish blend of toasted almonds, garlic, bread, and fresh parsley, which adds depth and texture. Perfectly balanced and comforting, this one-pot recipe is ideal for family dinners or special occasions. Served hot and garnished with fresh parsley, Suquet of Cod pairs beautifully with crusty bread to soak up every drop of its savory, aromatic sauce. Whether you're a seafood lover or seeking an authentic taste of Spain, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 2 pieces large potatoes
- 1 large onion
- 2 large ripe tomatoes
- 4 cups fish stock
- 0.25 cup almonds
- 3 cloves garlic cloves
- 1 slice stale bread
- 6 tablespoons olive oil
- 1 teaspoon sweet paprika
- 0.25 teaspoon saffron threads
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and chop the potatoes into thick slices. Set aside.
Finely dice the onion and grate the tomatoes to create a tomato puree. Reserve separately.
In a large saucepan or Dutch oven, heat 4 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
Stir in the grated tomatoes and cook for 5 more minutes, allowing the mixture to thicken.
Add the sweet paprika and saffron threads. Stir, and then pour in the fish stock. Bring to a simmer.
Add the sliced potatoes to the pot and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.
While the potatoes are cooking, prepare the picada. In a small skillet, heat the remaining 2 tablespoons of olive oil. Toast the almonds until golden. Add the garlic and the stale bread, cooking until the bread is crispy.
Transfer the toasted almonds, bread, and garlic to a mortar (or small food processor). Add the parsley and grind into a smooth paste. Set aside.
Season the cod fillets with salt and black pepper. Gently add the cod fillets to the pot, placing them on top of the potatoes. Spoon some of the broth over the fish. Cover and simmer for 8-10 minutes, or until the cod is just cooked.
Stir the prepared picada into the pot. Allow it to blend with the stew for an additional 2-3 minutes.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve the Suquet of Cod hot, garnished with a sprinkle of chopped parsley.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 5.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
