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The fish suquet of Peníscola

Peníscola, El Baix Maestrat, Castellón

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The fish suquet of Peníscola

Food and drink · Peníscola, El Baix Maestrat, Castellón

Suquet de peix is a seafarers' stew, traditionally made in a pot with various fish and potato, typical of the whole coast of the Catalan Countries; in Northern Catalonia it is called bullinada, and in Peñíscola it goes by the name remescló. It arose as a simple but nourishing dish that fishermen cooked when they got home with the fish that had been damaged during the day's work and could not be sold at the fish market. Very similar fish and seafood stews, without potato or tomato, were already being made in ancient Greece and spread throughout the Mediterranean; the same family includes Corsican aziminu, Occitan bouillabaisse and Portuguese caldeirada. In the port of Peñíscola black rice and fideuà are also prepared.

Photo: Hector Garcia from Barcelona, Catalonia, Spain (CC BY-SA 2.0)

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