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."

How to Make It

Step 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.

Step 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.

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