Suquet Of Cod Recipes

SUQUET OF COD

Suquet of Cod image

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

Provided by wicked cook 46

Categories Spanish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 423, Fat 6.2, SaturatedFat 0.7, Cholesterol 48.7, Sodium 563.5, Carbohydrate 59.7, Fiber 8.8, Sugar 13.2, Protein 30

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