Suquet of Cod

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: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

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.