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."

Recipe by Cooking Light April 2000


Credit: Randy Mayor

Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

333 calories; calories from fat 15%; fat 5.7g; saturated fat 0.7g; mono fat 3g; poly fat 1.3g; protein 29.5g; carbohydrates 42.3g; fiber 7.6g; cholesterol 52mg; iron 3.6mg; sodium 721mg; calcium 102mg.