Catalonian traditional scorpionfish suquet

  • 2 persons
  • cooking time: 40 min
  • difficulty


  • olive oil
  • 300 gr potatoes, peeled
  • 300 ml fish stock
  • 120 gr scorpionfish (or gurnard, hake, monkfish, cod)
  • handful of parsley
  • glass of white wine
  • 12 cloves of garlic
  • salt and pepper
  • bread
  • 2 big tomatoes

How to prepare

I am in Port Lligat, in the North of Catalonia, Spain!  Together with my friend Rafel I am going to cook this great traditional fish stew; a Scorpionfish Suquet!

Port Lligat is my favourite town in Spain and it’s right next to Cadaqués! And we are actually cooking in front of the house of famous artist Salvador Dalí, this very place is where he created his amazing art! The rocky coasts of Catalonia are perfect for small fishing boats, and to this day this traditional dish is prepared on the docks by the fishermen themselves after their trips on the sea. This dish is so easy to make if you have the right ingredients, and you could easily replace the scorpionfish with hake, cod or monkfish. Enjoy!


  • 1 Descale gut and clean the fish. Leave the head, fins and bones.
    By starting from the tail side of the fish, cut steaks about 2-3 cm thick.
  • 2 Cut the potatoes in thin slices.
    Put a deep pan on high heat, add some olive oil and fry 10-12 whole garlic cloves until brown.
  • 3 Rip up a bunch of parsley and add the side with the leaves on.
    Cut two big tomatoes and grate them above the pan into a kind of paste.
    Let this simmer for a couple of minutes, then place the slices of potato on top.
  • 4 Cover the potatoes with the stock and add some salt.
    Add a half glass of wine.
    Bring up the heat until simmering. When the potatoes are halfway done, add the fish. Don't forget the head! The bones create a kind of gelatin which makes the Suquet thick.
  • 5 Cook the fish approx. 5-8 minutes in the stock. Cooking time depends on what kind of fish you use, and the thickness of your steaks.
    Enjoy your Suquet with a nice piece of crunchy bread!