suquet

Suquet is a term with two principal contemporary uses in Mediterranean culture. In Catalan and Provençal cuisine, suquet refers to a seafood stew cooked in a shallow, round pot traditionally called a suquet. The dish is especially associated with the coastal regions of Catalonia, Provence, and the Balearic Islands, where it appears as a hallmark of seaside cooking.

Suquet de peix, or fish suquet, is the best-known variation. Its base is a stock built from fish bones, onion, garlic, tomatoes, and olive oil, often enriched with white wine and saffron. The sauce simmers with the other ingredients, and the dish typically includes firm-fleshed fish such as monkfish, sea bass, or dentex, along with shellfish and potatoes that cook in the sauce. It is usually served with the cooking juices, and may be finished with aioli or lemon. Regional variations appear across Mallorca, Catalonia, and the French Riviera, reflecting different seafood mixes and thickness of the sauce. The name derives from the small cauldron or pot in which the dish is traditionally cooked.

Le Suquet is the historic quarter of Cannes, France, perched on a rocky hill overlooking the old port and the Bay of Cannes. The neighborhood features narrow, winding streets and a mix of medieval and early modern architecture. A prominent route leads visitors to the Château de la Castre and the Notre-Dame d’Espérance church, offering views over the harbor and coastline. The area is known for its Mediterranean atmosphere, with restaurants, shops, and small museums that explore regional history.