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Suquet de Pescado (Seafood Stew)

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  • Author: Chef Alejandro Abad at restaurant Bay 233
  • Yield: 4 1x


Chef Abad’s succulent seafood stew in a savory broth pairs well with California wines.



For the fish stock:

  • 2 carrots
  • 1 onion
  • 1 ripe tomato
  • 2 garlic cloves
  • 5 lbs. fish bone
  • For the dish:
  • 4 filets of striped bass
  • 8 divers scallops
  • 1 lb. clams
  • 1 lb. of mussels
  • 1 lb. potatoes, peeled
  • 1 onion
  • 2 Roma tomatoes
  • Extra virgin olive oil
  • Salt to taste
  • For the Picada:
  • 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


  1. In a deep pot with olive oil, place peeled carrots, onion, tomatoes and garlic to start a sofrito.
  2. When vegetables become soft and water has evaporated, add the fish bones and stir for one minute; then add water.
  3. Bring vegetables to a boil.
  4. Skim off any foam and allow to simmer for 20 to 30 minutes.
  5. Strain and set aside.
  6. In a large sauce pan, cook diced onions on low heat until transparent and add grated tomatoes.
  7. Once water has evaporated, add in diced potatoes and stir.
  8. Add in fish and seafood, then stock until it covers contents of pan.

For the picada:

  1. Place a small sauce pan with olive oil on medium heat.
  2. Add chopped garlic cloves and allow to soften.
  3. Remove from heat.
  4. Lightly toast slices of bread and set aside.
  5. In a mortar or a blender, blend together bread, garlic, paprika, hazelnuts, almonds, olive oil and a little salt.
  6. Pour mixture into large sauce pan along with fish and potatoes.
  7. Stir together for 1 minute and add in cleaned mussels and clams.
  8. Once clams and mussels open, taste and add more salt if necessary.
  9. *Allow dish to sit for a few minutes and serve warm.
  • Category: Main Course
  • Cuisine: Spanish
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