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

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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