Suquet de Pescado is a Catalan fisherman’s stew, and Chef Abad’s version at Sofitel’s Bay 223 restaurant takes that humble tradition and runs with it. The base is a long-simmered fish bone broth with a proper sofrito underneath it, and the picada, a paste of toasted bread, hazelnuts, almonds, and saffron, is what gives this stew its body and that unmistakable depth. Striped bass, scallops, clams, mussels, and potatoes all go in at carefully staggered times so nothing overcooks. Valentine’s Day is a great occasion for this, but honestly, any dinner where you want to put in real effort and have it show on the plate will do just fine.
How to Make Sofitel’s Bay 223 Chef Abad’s Suquet de Pescado
Start with the broth
Roast the fish bones at 400°F for 20 minutes before simmering. It deepens the broth in a way you’ll notice immediately. Skim the foam aggressively in the first few minutes of simmering or the stock will taste muddy.
The picada
Don’t skip the picada. Toasted bread, hazelnuts, almonds, saffron, and paprika pounded or blended into a paste, stirred in near the end, is what makes suquet suquet and not just seafood soup. Add it in the final few minutes of cooking so it thickens the broth without losing its character. 
Timing the shellfish
Add scallops and clams in the last four to five minutes only. They go rubbery fast. Mussels open quickly, scallops need barely any time at all. Get the potatoes fully cooked in the broth first, then add everything else.
Suquet de Pescado (Seafood Stew)
- Total Time: 75 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Chef Abads seafood stew bursts with fresh flavors. A savory broth and tender fish make this a perfect California pairing.
Ingredients
- 2 carrots
- 1 onion
- 1 ripe tomato
- 2 garlic cloves
- 5 lbs (2268 g) fish bone
- 4 filets of striped bass
- 8 divers scallops
- 1 lbs (454 g) clams
- 1 lbs (454 g) mussels
- 1 lbs (454 g) potatoes, peeled
- 1 onion
- 2 Roma tomatoes
- Extra virgin olive oil
- Salt
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 2 slices of toasted bread
- 15 toasted hazelnuts
- 15 toasted almonds
- 1 pinch of saffron
- 1 tsp Spanish paprika
Instructions
- In a deep pot with olive oil, place peeled carrots, onion, tomatoes, and garlic to start a sofrito.
- When vegetables become soft and water has evaporated, add the fish bones and stir for one minute; then add water.
- Bring vegetables to a boil.
- Skim off any foam and allow to simmer for 20 to 30 minutes.
- Strain and set aside.
- In a large saucepan, cook diced onions on low heat until transparent and add grated tomatoes.
- Once water has evaporated, add in diced potatoes and stir.
- Add in fish and seafood, then stock until it covers the contents of the pan.
- For the picada:
- Place a small saucepan with olive oil on medium heat.
- Add chopped garlic cloves and allow to soften.
- Remove from heat.
- Lightly toast slices of bread and set aside.
- In a mortar or a blender, blend together bread, garlic, paprika, hazelnuts, almonds, olive oil, and a little salt.
- Pour mixture into a large saucepan along with fish and potatoes.
- Stir together for 1 minute and add in cleaned mussels and clams.
- Once clams and mussels open, taste and add more salt if necessary.
- Allow the dish to sit for a few minutes and serve warm.
Notes
- For a richer broth, roast the fish bones in a 400°F (200°C) oven for 20 minutes before simmering.
- To ensure even cooking, add the scallops and clams during the last few minutes of cooking.
- Substitute other firm white fish fillets like cod or halibut for the striped bass.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Catalan
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use a different fish instead of striped bass?
Yes. Sea bass, halibut, or cod all hold up well in a stew like this. Choose firm, white-fleshed fish that won’t fall apart during simmering.
What does the picada do in this recipe?
The picada, a paste of toasted nuts, bread, garlic, saffron, and paprika, acts as both a thickener and a flavor base. It gives the broth a silky texture without using cream or flour.
How do I know when the clams and mussels are done?
They’re done when the shells open, usually within 5 to 8 minutes. Discard any that stay closed after cooking.
