Suquet of Cod

• 1 teaspoon olive oil
• 2 cups chopped onions
• 3 12 cups water
• 13 cup dry white wine
• 12 teaspoon saffron thread
• 2 (8 ounce) bottles clam juice
• 1 lemon slice
• 14 cup fresh parsley leaves
• 14 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
• 14 teaspoon fresh ground black pepper
• 18 teaspoon salt

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion; saute 5 minutes or until tender.
3. Add water and next 4 ingredients (water through lemon); bring to a boil.
4. Reduce heat; simmer 10 minutes.
5. Place parsley and next 4 ingredients (parsley through cloves) in a food processor; process until smooth.
6. Add parsley mixture to pan; stir well.
7. Add potatoes; simmer 20 minutes or until almost tender.
8. Add cod and peas; simmer 10 minutes or until fish flakes easily when tested with a fork.
9. Break up fish into bite-size pieces.
10. Remove lemon; sprinkle with pepper and salt.
11. Ladle into soup bowls.

olive oil, onions, water, white wine, saffron thread, clam juice, lemon slice, parsley, slivered almonds, flour, sweet paprika, garlic, cod, baby peas, ground black pepper, salt

Taken from www.food.com/recipe/suquet-of-cod-369958 (may not work)