TheFoodTasting

Desciption

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

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Healthy #Soups-stews #Seafood #Spanish #European #Low-fat #Fish #Dietary #Low-sodium #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #Saltwater-fish #Cod #4-hours-or-less

Steps

1. Heat oil in a large nonstick skillet over medium heat
2. Add onion
3. Saut 5 minutes or until tender
4. Add water and next 4 ingredients
5. Bring to a boil
6. Reduce heat
7. Simmer 10 minutes
8. Place parsley and next 4 ingredients in a food processor
9. Process until smooth
10. Add parsley mixture to pan
11. Stir well
12. Add potatoes
13. Simmer 20 minutes or until almost tender
14. Add cod and peas
15. Simmer 10 minutes or until fish flakes easily when tested with a fork
16. Break up fish into bite-size pieces
17. Remove lemon
18. Sprinkle with pepper and salt
19. Ladle into soup bowls