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
- 1 teaspoon olive oil
- 2 cups chopped onions
- 3 1⁄2 cups water
- 1⁄3 cup dry white wine
- 1⁄2 teaspoon saffron thread
- 2 (8 ounce) bottles clam juice
- 1 lemon slice
- 1⁄4 cup fresh parsley leaves
- 1⁄4 cup slivered almonds, toasted
- 1 tablespoon all-purpose flour
- 1 teaspoon sweet paprika
- 5 garlic cloves
- 1 lb diced peeled yukon gold potato
- 1 lb cod or 1 lb other lean white fish fillet
- 1 (10 ounce) package frozen baby peas
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon salt
- 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.
This soup smells ABSOLUTELY HEAVENLY! I found the flavor, however, disappointing. (Perhaps its delightful smell inflated my expectations).