Suquet de Langosta y Peix – Catalonia Fish Stew


  • Approx 1 kg cooked lobster
  • 8 – 12 prawns tails
  • 500 g firm white fish fillets – prepared into approx 50mm “square” fillets
  • 8 tbsp olive oil
  • 800 ml fish stock
  • 6 fat garlic cloves – 4 whole and 2 fine chopped
  • 2 tbsn plain flour (for dusting fish)
  • 2 medium onion, fine chopped
  • good pinch of dry chillies
  • 750 g vine ripened tomatos, halved
  • 200 – 300 g small potatoes – whole if very small or chopped to bite size
  • 40 g toasted blanched almonds
  • 40 g toasted pinenuts
  • 2 tbsn chopped flat leaf parsley
  • Salt


  • Remove the meat from the lobster. Break open the lobster heads and remove the grey-green tomalley – retain this for making the picada. Smash up the lobster shells.
  • Heat 2 tbsp olive oil in small pan – cook the whole garlic on medium heat until cooked but not brown. Set aside.
  • Heat 2 tbsp olive oil in large pot. Add the smashed lobster shells and fry for 5 minutes. Add the fish stock and simmer for 10 minutes. Drain thru sieve and discard the shells. Makes approx. 750 ml of stock
  • Heat another 2 tbsp olive oil in the same large pot. Gently fry the chopped garlic, onion and chillie for 10 minutes.
  • Grate the tomato flesh using a cheese grater – discard the skins. Add the tomato “pulp” to the cooked onion and cook until the tomatos are broken down
  • Add the lobster-shell stock and potatoes – stir and simmer for 8-9 minutes until potatoes are almost cooked (but not quite – about 4 minutes away)
  • Heat another 2 tbsp olive oil in frying pan. Dust the fish fillets with salt and flour and fry for 2 minutes on each side until light brown but not fully cooked thru. Set aside & keep warm.
  • Add the lobster meat and prawn tails to the stew – warm thru for 2-3 minutes.
  • Make the picada – place fried whole garlic, reserved lobster tomalley, toasted almond and toasted pine nuts into a food processor and grind to a smooth paste
  • Stir the picada and parsley into the stew and cook a further 2 minutes


  • Place the cooked fish fillets on the bottom of wide bowls – pour the stew over the top ensuring everyone gets their share of the lobster lumps and prawns

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