Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Posting for the ZWT 5 Times are approximate For the Spanish area. Catalan cooks from the rugged seacoast areas near Barcelona, Spain 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." From Cooking Light

Ingredients Nutrition

Directions

  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.
  3. Add parsley mixture to pan; stir well.
  4. Add potatoes; simmer 20 minutes or until almost tender.
  5. Add cod and peas; simmer 10 minutes or until fish flakes easily when tested with a fork.
  6. Break up fish into bite-size pieces.
  7. Remove lemon; sprinkle with pepper and salt.
  8. Ladle into soup bowls.
Most Helpful

This soup smells ABSOLUTELY HEAVENLY! I found the flavor, however, disappointing. (Perhaps its delightful smell inflated my expectations).

ellenbowen July 15, 2009