Food & Drinks

A Dıfferent Sea Food Suquet De Peıx

Suquet De Peıx

The Catalan cuisine is quite different and it is a kitchen that offers you great flavors. Particularly, some of the dishes are very successful in attracting themselves to this region by creating a reputation in the world. The Suquet de Peix dinner will also serve as a meal feast for you. Suquet de Peix will be a good trial for you if you are good with sea food.


For Picada

  • 1/4 cup of raw almonds
  • 1/4 cup of nuts
  • 3 cloves of garlic
  • 2 slices of white bread or baguette into small cubes
  • 1/2 teaspoon pepper powder

For Stew

  • 3 tablespoons of olive oil
  • 4 cloves of garlic
  • 4 potatoes
  • 4 grated tomatoes
  • 250 grams of shrimp, mussels or oysters
  • 2 teaspoons red pepper
  • 1/2 teaspoon saffron
  • 1/2 glass of white wine
  • 3 cups of fish water
  • 250 grams of white fish
  • Pepper and salt
  • Parsley
  • 1/2 lemon

For Picada:

  • For Suquet de Peix , first, hazelnuts and almonds are fried in a saucepan. Put it aside by taking it from the ceiling.
  • Then heat the olive oil in the pan and saute the garlic and bread pieces.
  • Place the fried nuts, garlics and bread with a pepper powder and a muffin olive oil in a food processor and mix with a thick, sticky paste. Set aside for later.

For Stew

  • Heat the olive oil in a saucepan and add the garlic and tomatoes and cook on a medium heat for about 10 minutes until the caramel.
  • In a separate bowl, fry the potatoes in the olive oil and add to the tomato mixture until almost cooked.
  • Add the red pepper and continue stirring for a few minutes until everything is combined.
  • Then pour the white wine and continue to mix well.
  • When most of the alcohol is gone, mix gently at the picnic.
  • Then carefully place the white fish and seafood on the tomato and potato mixture, season them thoroughly, add saffron and pour over the fish water.
  • For Suquet de Peix, reduce the heat and cook until the fish is soft and the mussels and oysters open.
  • Add lemon juice and decorate with parsley.
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