Main course

Suquet de Peix

A Catalan fishermen’s stew of potatoes, firm white fish, and shrimp, with almond-garlic picada giving the broth a silky body.

What you’ll need

• firm white fish: 1000 g
• shrimp: 400 g
• potatoes: 700 g
• tomatoes: 450 g
• fish stock: 900 ml
• almonds: 60 g
• garlic: 20 g
• olive oil: 60 ml
• yellow onion: 180 g
• parsley: 20 g
• stale white bread: 50 g
• salt: 10 g

How to make it

1. Cut the fish into 4-5 cm pieces, peel the shrimp, reserving shells for another stock, and dry everything thoroughly. Partially cut and snap the potatoes into irregular 3-4 cm pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.