🍲 At The Sun Places, we know that luxury is also found in dishes that tell stories, born from the effort and ingenuity of those who live from the sea.
That's why we invite you to discover Suquet de Peix, a stew that is much more than a recipe: it is the seafaring soul of the Costa Brava, the memory of the fishermen who, with what they had to hand, created a dish that is now a heritage of Catalan cuisine.
Suquet de Peix smells of sea breeze and grandmother's cooking. It is the most traditional dish of Costa Brava's gastronomy, a rock fish stew (scorpionfish, gurnard, monkfish, etc.) with potatoes, almonds and a garlic and parsley picada that gives it its characteristic texture.
But Suquet de Peix is much more than a recipe. It is the testimony of a way of life, that of the fishermen who, at the end of the day, prepared a broth with the smallest pieces and the potatoes from the orchard.
Today we invite you to discover all the secrets of Suquet de Peix: its history, its ingredients, the best places to taste it near our Luxury Accommodation on the Costa Brava and let yourself be seduced by the most authentic flavour of the Mediterranean and how to pair it with the wines of the DO Empordà.
🍲 What does Suquet de Peix represent for the region and for The Sun Places?
Suquet de Peix represents the ingenuity and resilience of Catalan fishermen, the most authentic essence of the Costa Brava.
For the Costa Brava, it is the most identity-defining dish, the one that evokes the sea, tradition and the effort of those who have lived from fishing for generations.
For Catalonia, Suquet de Peix is a symbol of seafood cuisine, a dish that has transcended its humble origins to become a benchmark of Catalan gastronomy.
And for The Sun Places, Suquet de Peix embodies the luxury of authenticity and tradition. It is the luxury of sitting on a terrace with sea views and savouring a dish that has been cooked with the same care and the same ingredients as a century ago.
It is the luxury of understanding the history, the effort and the passion behind every spoonful.
Our Luxury Accommodation on the Costa Brava, located between Calella de Palafrugell and L'Escala, are just a few minutes from the best restaurants where Suquet de Peix is cooked.
We can organise private tastings, visits to the fish market and exclusive dinners so you can live this experience in all its splendour.
We are committed to gastronomic, leisurely and exclusive tourism.
📜 History of Suquet de Peix: the ingenuity of the fishermen
The history of Suquet de Peix was born on the high seas, in the boats of Catalan fishermen, especially those of the Costa Brava and Maresme.
Like many successful recipes, the suquet arose from a time of scarcity, when it was necessary to use ingenuity and reinvent oneself to move forward.
The fishermen kept all those fish that were more difficult to sell, either because of their appearance or simply due to lack of knowledge.
With them, and with the few ingredients they had at hand (potatoes, garlic, tomato, sofrito), they worked magic on their boats' stoves to regain strength after the long and hard working days at sea.
That humble dish, conceived to be eaten on board, has reached our days almost intact. In many places it is still cooked in clay pots and with the same ingredients. In others, seafood such as prawns, langoustines or clams have been added to the recipe, making the suquet a more sophisticated dish.
The great chronicler of Empordà, Josep Pla, was a devotee of this dish and did not hesitate to praise it in his chronicles. In love with his land and its gastronomy, Pla highlighted the virtue of the suquet and its preparation method: "In my country, suquets are usually accompanied by four potatoes". In his writings, he also recorded the olla de peix, a seafood variant he considered a clear precedent of the suquet and praised for its raw cooking.
Today, Suquet de Peix is a haute cuisine dish served in the best restaurants, but it continues to maintain its essence: a creamy stew, with an intense and deep flavour, accompanied by good rustic bread to dip in the sauce.
In towns like Roses, the suquet has its own season and is the star dish of the "Roses Autèntic" gastronomic campaign, which brings together dozens of restaurants to offer this seafood treasure.
This dish, born out of necessity, is today one of the great ambassadors of the Costa Brava.
🍲 Suquet de Peix and Palamós Prawn: two sides of the same sea
If the Palamós Prawn is the star product of the Costa Brava, Suquet de Peix is the dish that best represents the seafaring tradition of the region.
While the prawn is enjoyed at its best grilled, the suquet is a stew that requires time, patience and respect for the product. In many restaurants, the suquet is cooked with Palamós prawns, langoustines and other seafood, elevating the dish to a higher category.
Both are a fundamental part of the Gastronomy of the Costa Brava, and together they offer a complete vision of the region's seafood cuisine.
🌊 Suquet de Peix and other seafaring traditions: Andalusian Fried Fish
Suquet de Peix has a spiritual brother in Andalusia: Andalusian Fried Fish. Both dishes were born from the same impulse: to make use of the fish that was not sold at the market and turn it into something delicious.
While Suquet de Peix is a creamy and comforting stew, Fried Fish is a crispy and festive dish. But both share the same essence: respect for the product and the wisdom of generations of cooks who have known how to extract the best from the sea.
On the Costa Brava, the suquet is cooked with rock fish, potatoes, almonds and a garlic and parsley picada. In Andalusia, Fried Fish is made with anchovies, squid, small cuttlefish and other species, coated in flour and fried in Olive Oil. They are two different ways of understanding seafood cuisine, but both are heritage of Spanish gastronomy.
🍽️ Where to taste the best Suquet de Peix near your Luxury Accommodation on the Costa Brava?
The best way to enjoy Suquet de Peix is in the restaurants of the Costa Brava, just a few minutes from your accommodation. From Calella de Palafrugell to L'Escala, you have excellent options:
- In Vulpellac, Can Xiquet is famous for its traditional Catalan cuisine in a medieval setting. Its suquet is one of the house specialities.
- In Sant Feliu de Guíxols, Restaurant Can Segura, in the port, offers fresh fish of the day and a suquet de peix that is an institution.
- Also in Sant Feliu, Barraca de S'Alguer cooks the suquet on the grill, giving it a smoky touch that makes it unique.
- In Begur, the beach bar Toc al Mar is famous for its seafood cuisine and its rice dishes, made with wild fish caught by local boats.
- If you are looking for a more exclusive experience, we recommend booking at Celler de Can Roca (in Girona, 30 minutes away) or at Compartir (in Cadaqués, 40 minutes away), two temples of haute cuisine that reinterpret the traditional dishes of Empordà.
- But you don't need to travel that far to find excellence. On the Costa Brava itself, Casamar, in Llafranc, is an example that luxury doesn't always need stars to shine. With fewer accolades, but with the same care for the product and the best techniques, Quim Casellas offers an honest experience deeply rooted in the territory, where each dish tells the story of the sea and those who work it.
For more options, see our guide on the Gastronomy of the Costa Brava.
🍷 The best pairing: Suquet de Peix with wines from the DO Empordà
A good Suquet de Peix deserves a pairing to match. The right wine can enhance the flavours of the stew and turn it into an even more memorable experience.
The wines of the DO Empordà, made with Garnacha and Cariñena, are the perfect accompaniment to the suquet. Young reds, with their freshness and fruit, cut through the richness of the stew and cleanse the palate.
You can also opt for a dry, fresh white from the DO Empordà, which will enhance the flavours of the fish and seafood.
The wine and food tradition of Empordà is long and rich, and pairing the suquet with a wine from the region is a way of closing the circle of the gastronomic experience.
🍽️ Perfect plan with The Sun Places to enjoy Suquet de Peix
Friday: Arrival and first suquet in Sant Feliu de Guíxols
- Afternoon: Walk through the port of Sant Feliu de Guíxols (15-20 minutes by car)
- Dinner: Suquet de peix tasting at Restaurant Can Segura or Barraca de S'Alguer. Pairing with a young red from the DO Empordà
Saturday: Suquet route between Vulpellac and Begur
- Lunch: Suquet de peix at Can Xiquet (Vulpellac), in a medieval setting
- Night: Dinner at Toc al Mar (Begur) with brothy rice or Suquet de Peix
Sunday: Farewell with sea views
- Morning: Walk along Aiguablava beach (Begur) or Tamariu cove
- Lunch: Last suquet de peix tasting in Llafranc or at Restaurant Aiguablava (Begur)
Monday: If you still have time
- Morning: Improve your handicap at the Golf Courses in Empordà
- Lunch: Let's go to eat at Girona city, and visit the Call
- Baggage collection and return home
Ready to discover the authentic Suquet de Peix with The Sun Places?
📞 Contact The Sun Places and let us organise your gastronomic getaway to the Costa Brava.
We advise you on the best suquet restaurants, luxury accommodation and tailor-made experiences so you can experience the authentic taste of the Mediterranean.
CEO's word: At The Sun Places we have tried Suquet de Peix in its best versions, and every time it moves us just the same. It is not just a stew, it is the story of the fishermen who created it, the effort of generations and the flavour of the sea. I encourage you to discover it and to dip bread in its sauce.
If you liked this article, we invite you to discover other incredible destinations with The Sun Places: Luxury Apartments in Barcelona, Luxury Accommodation on the Costa Brava, Luxury Apartments in Seville, Luxury Apartments in Cádiz, Luxury Apartments in Puerto Banús, Luxury Accommodation in Sanlúcar de Barrameda and Luxury Apartments in Córdoba.
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