Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
The Catalan fish stew called suquet de peix traditionally is cooked in a cazuela, a wide, shallow terracotta dish, but a 12-inch skillet is a great alternative and what we use in this recipe. A combination of shrimp, mussels and flaky white fish in a saffron-scented tomato broth yields a dish full of color, shapes and texture. In the Catalan kitchen, picada refers to a mixture of nuts, garlic, bread and, often, other aromatic ingredients—from herbs to chilies, and even cooked chicken livers—pounded or ground to a thick paste. It’s used to add flavor to dishes of all sorts, or stirred into stews at the end of cooking to enrich and thicken the broth. We make a simple picada and hand-chop the ingredients, though you could bash the ingredients in a mortar with a pestle. Serve directly from the skillet, with warm, crusty bread for soaking up the broth.
cup slivered almonds
tablespoons extra-virgin olive oil, divided
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT