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Seafood soup recipe with allioli

This seafood soup recipe requires all ingredients raw and an iron pot. It was a sensible option for fishermen out on the Mediterranean Sea cooking a seafood recipe on swaying fishing boats.

Often fishermen didn't have plates, and they put their lunch or dinner on a thick slice of country-style bread. They then drank the stock, or wiped up the remaining sauce in the bottom of the cassola, casserole with bread.

Catalan Suquet de peix, seafood soup recipe, isn't primarily a standard liquid soup. It's rather a seafood casserole or stew with lots of juice or sauce. Suquet is the diminutive of suc, juice; so the name of this recipe emphasizes the fact that it's a juicy seafood dish, not a dry one. By extension, it also refers to the fact that the seafood exudes its juices and flavors into the sauce. Catalan cuisine has many juicy dishes in this style, particularly rice recipes.

Catalan fishermen cooked this dish with the part of the catch they couldn't sell. Therefore, this seafood recipe can be inexpensive or costly depending on your needs or the occasion. If you aren't acquainted with such Mediterranean fish recipes, you might think it's a complicated seafood soup recipe, but it's not; it's rather simple.

This seafood soup recipe has many variations, and it admits different combinations of fish and shellfish. Below, I reccommend you some fishes you should be able to find in the USA, or other non Mediterranean countries for cooking this succulent seafood recipe.

Suquet de Peix – Catalan Seafood Soup

Ingredients for this seafood soup recipe

Serves 4 as second or main course.

2 pounds of 2 different seasonal firm-fleshed fish like monkfish, rascasse (scorpionfish), rockfish, redfish, sea bass, halibut, or ocean perch. – Cut in fillets or serving pieces.
4 shellfish pieces such as Norway lobster, prawns, large shrimps – They enhance the flavor, but they're optional.
1 pound potatoes – peeled and cut into 2-inch dices.
3 cloves garlic – finely sliced.
1 medium-sized tomato – peeled and chopped.
1 green pepper – coarsely chopped.
1 cup olive oil.
Salt.
Water.
1 cup broken allioli

How to prepare this seafood soup recipe

In an iron round cassola or Dutch oven add the potatoes, the raw seafood, pepper, garlic, salt, olive oil.

Cover it with water, don't add more water than just the necessary to cover all ingredients of the seafood soup recipe.

Cook uncovered over high heat for 20 minutes.

Just before turning off heat, add the broken allioli. Gently shake the cassola or Dutch oven for a moment to mix the ingredients well. Let it rest briefly before serving.

In the meantime, you could travel to a warm welcoming Catalonia cove, or an old Mediterranean fishing boat with your imagination, and I'm sure you'll enjoy our delicious Catalan seafood soup recipe much more.

Mediterranean cove with fisherman's hut not far from my home.

And now for some menu ideas!

Mediterranean meal ideas and wine pairing

A cold salad-like appetizer such as escalivada or esqueixada is an optimistic start for this Mediterranean food menu. If you'd like a more substantial vegetable dish as first course, this special artichoke recipe is one of my delicious favorites.

Now the main course, the above historical version of Catalan Suquet de peix, fishermen-style seafood soup recipe.

Pairing this seafood recipe with a cold white wine is essential; the whites of the Catalonia Alella appelation, for instance, are elegant and exquisite. A more daring option is a rose of the Emporda appelation, the birth coastal comarca, county, of the famous Catalan seafood soup recipe.

And as dessert a homemade flan, or crema catalana, if you'd like to round off a great meal with our opulent Catalan creme brulee.

More Mediterranean recipes our visitors love

Home cooks who tried this seafood soup recipe were also interested in a different version of this suquet de peix.