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Suquet of Cod

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“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:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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