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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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.
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