Suquet of Cod

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 15%
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.5g
  • Carbohydrate: 42.3g
  • Fiber: 7.6g
  • Cholesterol: 52mg
  • Iron: 3.6mg
  • Sodium: 721mg
  • Calcium: 102mg

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.
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