Suquet of Cod

Submitted by wicked cook 46

"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"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 4

ingredients

• 4.92 ml olive oil
• 473.18 ml chopped onions
• 828.06 ml water
• 78.78 ml dry white wine
• 2.46 ml saffron thread
• 2 (453.59 g) bottle clam juice
• 1 lemon slice
• 59.14 ml fresh parsley leaves
• 59.14 ml slivered almonds, toasted
• 14.79 ml all-purpose flour
• 4.92 ml sweet paprika
• 5 garlic cloves
• 453.59 g diced peeled yukon gold potato
• 453.59 g cod or 453.59 g other lean white fish fillet
• 283.49 g package frozen baby peas
• 1.23 ml fresh ground black pepper
• 0.61 ml salt

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.

Reviews

[ellenbowen]

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