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."

Victoria Riccardi
Recipe by Cooking Light April 2000

Gallery

Credit: Randy Mayor

Recipe Summary

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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