I remember sitting at our family bar in Gràcia as a girl, listening to my papá argue with a French sailor about whose coast had the better stew. To the sailor, the sea tasted of saffron and orange—the hallmarks of a true Marseille Bouillabaisse. To my father, the sea was defined by the crunch of almonds and the incredible depth of the picada. This Bouillabaisse vs Suquet de Peix rivalry was more than just a debate about recipes; it was a debate about regional pride.

In Spain, we treat our seafood with a reverence that borders on the sacred. Whether it’s the rugged Costa Brava or the bustling docks of Barcelona, the catch of the day dictates the soul of the kitchen. Today, I want to take you on a journey through these two Mediterranean masterpieces, focusing on our beloved Catalan seafood stew, the Suquet de Peix.

Bouillabaisse vs Suquet de Peix: Two Masterpieces, One Sea

While both Bouillabaisse and Suquet de Peix began as humble “fisherman’s pots”—made with the morralla (small, bony rockfish) that couldn’t be sold at market—they evolved into very different culinary icons. In this Mediterranean fish soup comparison, we see how geography and local pantry staples shaped each dish.

The French Bouillabaisse is aromatic and elegant. It relies on a bouquet of fennel, leeks, and orange zest, finished with a rouille (a garlic and saffron mayonnaise) swirled into the broth. It is a dish of the sun. Check out our roundup of the best Bouillabaisse to see more variations.

Our Suquet de Peix (pronounced soo-KET de PESH), however, is a dish of the earth and sea combined. It’s a classic tale of Marseille seafood vs Barcelona seafood traditions. The name comes from the Catalan word suc, meaning juice or gravy. It is thicker, heartier, and relies on the “Golden Rule of Catalonia”: the picada.

The Magic of the Traditional Picada Recipe

If you learn only one thing from my kitchen, let it be the mastery of the Picada (pee-KAH-dah). It is the quintessential Catalan thickening paste that transforms a simple broth into a rich, soul-warming masterpiece.

At my family’s bar, my papá taught me that a traditional picada recipe is like a signature. We use toasted Marcona almonds, fried bread, garlic, and saffron. When you stir this paste into the bubbling stew at the very end, something magical happens. The fats from the nuts emulsify with the fish stock, and the fried bread provides a velvety body that no flour-based thickener can ever replicate.

The “Peix de Roca” Philosophy: How to Make Suquet de Peix

The foundation of how to make Suquet de Peix lies in the Fumet de Peix (fish stock). In Barcelona, we don’t just use any fish; we respect the peix de roca (rockfish). These are the ugly, bony fish that hide in the crevices of the Mediterranean floor. They are packed with collagen, which gives the broth a “lip-sticking” quality that defines a professional-grade Suquet.

When you go to your fishmonger, ask for heads and bones of monkfish or snapper. If you must use frozen fish, ensure the quality is high, but fresh is always where the flavor lives!

Sobremesa: The Spirit of the Table

In Spain, we never eat tapas or stews alone. The whole point is sharing—the large cazuela sitting in the center of the table, everyone reaching in with their spoons, the conversation flowing as freely as the wine.

This is what we call Sobremesa—the time spent at the table after the food is gone, just talking and connecting. When you serve this Suquet, don’t worry about perfect plating. Put it in the middle of the table, give everyone plenty of crusty bread to soak up every last drop of the suc, and let the afternoon linger. That is the authentic Spanish way.