Suquet of Cod

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

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.