Suquet of Cod

Randy Mayor
In the rugged seacoast areas near Barcelona, Spain, Catalan cooks make this very soupy fish-and-potato stew with the catch of the day, usually some kind of white fish. Roughly translated, suquet means "juice" or "juicy."

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 333
Caloriesfromfat 15 %
Fat 5.7 g
Satfat 0.7 g
Monofat 3 g
Polyfat 1.3 g
Protein 29.5 g
Carbohydrate 42.3 g
Fiber 7.6 g
Cholesterol 52 mg
Iron 3.6 mg
Sodium 721 mg
Calcium 102 mg

Ingredients

1 teaspoon olive oil
2 cups chopped onion
3 1/2 cups water
1/3 cup dry white wine
1/2 teaspoon saffron threads
2 (8-ounce) bottles clam juice
1 lemon slice
1/4 cup fresh parsley leaves
1/4 cup slivered almonds, toasted
1 tablespoon all-purpose flour
1 teaspoon sweet paprika
5 garlic cloves
1 pound diced peeled Yukon gold potatoes
1 pound cod or other lean white fish fillets
1 (10-ounce) package frozen baby peas
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add water and next 4 ingredients (water through lemon); bring to a boil. Reduce heat; simmer 10 minutes.

Place parsley and next 4 ingredients (parsley through cloves) in a food processor; process until smooth. Add parsley mixture to pan; stir well. Add potatoes; simmer 20 minutes or until almost tender. Add cod and peas; simmer 10 minutes or until fish flakes easily when tested with a fork. Break up fish into bite-size pieces. Remove lemon; sprinkle with pepper and salt. Ladle into soup bowls.

Note:

Victoria Riccardi,

April 2000