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Suquet of Cod

Randy Mayor
Yield 4 servings (serving size: 2 cups)
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."

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.