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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In the rugged seacoast areas near Barcelona, Spain, Catalan cooks 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. Ingredients:
1 teaspoon olive oil |
2 cups chopped onion |
3 1/2 cups water |
1/3 cup dry white wine |
1/2 teaspoon saffron threads |
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 pound diced peeled yukon gold potatoes |
1 pound cod or other lean white fish fillets |
1 (10-ounce) package frozen baby peas |
1/4 teaspoon freshly 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. 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.
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