Joyce
04-09-2001, 05:28 AM
I am posting the below recipe because:
1. It is an excellent thick "soupy- stew" with a great complexity of flavor.
2. I found a copy of it in with my C/L stuff, but I cannot find the original anywhere in the index. I would appreciate it if anyone could tell me what issue this is from.
Suquet of Cod
1 teaspoon olive oil
2 cups chopped onion
3 ½ cups water
1/3 cup dry white wine
½ teaspoon saffron threads
2 (8 oz.) bottles clam juice
1 lemon slice
¼ cup fresh parsley leaves
¼ cup toasted slivered almonds
1 tablespoon 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 oz.) bag frozen baby peas ¼ teaspoon fresh ground black pepper
1/8 teaspoon salt
1. Heat oil in a large nonstick skillet over medium heat. Add onion, saute 5 minutes or until tender. Add water and next 4 ingredients (water through lemon); bring to boil. Reduce heat, simmer 10 minutes.
2. Place parsley and next 4 ingredients (parsley through garlic) 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 with fork. Break up fish into bite-size pieces. Remove lemon, sprinkle with salt and pepper, ladle into bowls. Yield 4 servings (serving size 2 cups)
Calories 333 (15% from fat); fat 5.7g (sat 0.7g, mono 3g, poly 1.3g) protein 29.5g carb 42.3g fiber 7.6g chol 52mg sodim 721mg calc 102mg
1. It is an excellent thick "soupy- stew" with a great complexity of flavor.
2. I found a copy of it in with my C/L stuff, but I cannot find the original anywhere in the index. I would appreciate it if anyone could tell me what issue this is from.
Suquet of Cod
1 teaspoon olive oil
2 cups chopped onion
3 ½ cups water
1/3 cup dry white wine
½ teaspoon saffron threads
2 (8 oz.) bottles clam juice
1 lemon slice
¼ cup fresh parsley leaves
¼ cup toasted slivered almonds
1 tablespoon 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 oz.) bag frozen baby peas ¼ teaspoon fresh ground black pepper
1/8 teaspoon salt
1. Heat oil in a large nonstick skillet over medium heat. Add onion, saute 5 minutes or until tender. Add water and next 4 ingredients (water through lemon); bring to boil. Reduce heat, simmer 10 minutes.
2. Place parsley and next 4 ingredients (parsley through garlic) 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 with fork. Break up fish into bite-size pieces. Remove lemon, sprinkle with salt and pepper, ladle into bowls. Yield 4 servings (serving size 2 cups)
Calories 333 (15% from fat); fat 5.7g (sat 0.7g, mono 3g, poly 1.3g) protein 29.5g carb 42.3g fiber 7.6g chol 52mg sodim 721mg calc 102mg