Spain’s resourcefulness and ability to minimize food waste are evident in this fish stew, Suquet de Peix. This fish stew originated in Barcelona and a few other cities located on the Costa Brava, the coastal region in the northwest of Spain. Suquet de Peix was created when fishermen had leftover fish, squid, shrimp, offal, and any other kind of seafood that did not sell in the market. They would make the stew using fish stock, wine, and other vegetables, such as carrots and tomatoes. This dish was originally a type of meal reminiscent of leftovers, but nowadays, it has been elevated to be featured in fine dining restaurants around the city, such as Els Pescadors. The key with this dish is to be adventurous and unafraid of the seafood items that are not commonly used.
Sources Used:
https://foodsfibonacci.wordpress.com/2016/02/02/suquet-de-peix-2/
https://www.costabravalifestyle.com/food-drink/catalan-fish-stew/