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


  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