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."
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
How to Make It
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.