Catalan Suquet

June 10th, 2006

Many food blogSuquet.jpgs detail personal recipes.  With so many great cookbooks available, I frankly can’t see the point because it is rare that someone comes up with a unique recipe — it’s all been done before.  

However here is one recipe that you wont find readily.  My husband is French Catalan and this quite distinct race of people occupies an area from Barcelona in Spain to Perpignan in the south of France.  They consider themselves distinct from either the Spanish or the French. They have their own language, customs and a very ancient culinary history — the first Catalan gastronomic manuscripts appeared in 1324, and was born out of the cooking of the Romans (who occupied the area for 700 years) and was enriched in later centuries by invading Visigoths and the Moors.

This recipe for Suquet is a personal favourite and can be reproduced very well in Australian given our superb seafood.  However, if it all seems too much trouble the Chefs at Baguette will cook it for you.


Sofregit (Catalan Sauce)

2 onions, chopped

4 cloves garlic, minced

2 red capsicums, chopped

tin of chopped Italian tomatoes

salt, pepper, olive oil

Saute onions and garlic in olive oil, add capsicum, reduce temperature and slowly cook until beginning to caramelise and thicken — about 40 minutes.

Picada (Catalan ‘roux’)

2 cloves garlic, minced

30 almonds

1 slice fried bread

1/4 teaspoon salt

2 sprigs parsley, minced

olive oil

Crush or grind all ingredients except parsley and oil.  A mortar and pestle is best, or use a food processor. Add enough oil to barely cover the picada, then work it into the mixture slowly to form a thick paste.


4 small fillets of fresh fish

12 black mussels

250 grams calamari, sliced

8 green scallops

8 large green prawns, shell and leave on head and tail

clams or bugs

parsley and 1 clove garlic, chopped

1/3rd cup brandy

1 kilo waxy yellow potatoes like kiffler


Make Sofregit and Picada — can be done the day before.

Dust fish fillets in flour, salt and pepper and saute in oil.  Sprinkle chopped parsley and garlic over fish, add brandy and ignite. Set aside.

Put Sofregit in a large paella pan and add chopped potatoes and cook for 15 minutes or until almost done. Thicken the mixture with the Picada.  Add fish fillets and green shellfish and cook for a couple of minutes — don’t over cook.  Take to the table in the paella pan.


Spoon some mayonnaise or aioli over the fish fillets and put briefly under a griller, before serving the dish.  Serve with freshly chopped dill or chervil.

2 Responses to “Catalan Suquet”

  1. Paulon 14 Jun 2006 at 8:01 am

    Hi Marilyn,
    This has always been great dish, and now the recipie available for the world!

    I think one of the secrets though, and the reason people should go to Baugette to eat it is the fact you MUST serve it in a paella pan. (and the best fresh seafood delivered daily!)

    I might come next week and bring some Gibbston Valley Pinot Gris from Central Otago.


  2. Joon 17 Nov 2010 at 6:57 pm

    Hi Marilyn,

    Would you like to enter the recipes you have to a dish challenge and you might win an iPad or be judge by a mystery celebrity chef! You already have the recipes and great photos anyway. Upload them to enter the challenge and you never know!
    Good luck to the challenge! remember to get the votes!

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