Pairs well with Classic Spanish Fish & Tomato Stew (Guiso de Bacalao con Tomate y Patatas)
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Classic Spanish Fish & Tomato Stew (Guiso de Bacalao con Tomate y Patatas)
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A traditional Spanish fish and tomato stew featuring cod, potatoes, and a rich broth infused with smoked paprika and saffron. This one-pan dish is easy to prepare in about 40 minutes and delivers layers of authentic Spanish flavors.
00:40:00 total
Serves 3
easy
Main Various
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Ingredients
- extra virgin olive oil - 45 ml (3 tablespoons)
- onion - 1 medium (finely chopped)
- garlic cloves - 4 large (roughly chopped)
- celery sticks - 2 (thinly sliced)
- carrot - 1 large (peeled and cut into small bite-sized pieces)
- sweet smoked Spanish paprika - 5 grams (2 teaspoons)
- dried thyme - 0.5 grams (1/2 teaspoon)
- diced tomatoes (canned) - 425 grams (1 can (15 oz))
- fish broth - 360 ml (1 1/2 cups (can substitute vegetable or chicken broth or water with seasoning))
- saffron threads - 0.17 grams (1/4 teaspoon, optional)
- sea salt - to taste (season broth and fish)
- freshly cracked black pepper - to taste (season broth and fish)
- baby gold potatoes - 450 grams (about 1 pound, halved or cut into 2 cm pieces, skins on)
- cod fillets - 675 grams (3 fillets, 225 grams (8 oz) each, thawed if frozen)
- fresh lemon juice - watch the video to see (for finishing)
- fresh parsley - watch the video to see (chopped, for garnish)
Instructions
- Prepare and sauté vegetables: Heat a large fry pan or stock pot over medium heat. Add 3 tablespoons (45 ml) of extra virgin olive oil. While the oil heats, finely chop one medium onion, roughly chop four large garlic cloves, thinly slice two celery sticks, and peel and dice one large carrot into small bite-sized pieces. Add all chopped vegetables to the hot pan and sauté continuously for about 5 minutes until lightly softened.
- Add spices and liquids: Add 2 teaspoons (5 grams) of sweet smoked Spanish paprika and 1/2 teaspoon (0.5 grams) of dried thyme to the pan. Quickly mix to avoid bitterness from paprika. Then add one 15 oz (425 grams) can of diced tomatoes and 1 1/2 cups (360 ml) of fish broth (or substitute vegetable/chicken broth or water with seasoning). Add 1/4 teaspoon (0.17 grams) of saffron threads if using. Season with sea salt and freshly cracked black pepper to taste. Increase heat to high and bring to a boil.
- Prepare potatoes and simmer: While the broth mixture is heating, cut 1 pound (450 grams) of baby gold potatoes in half or into 2 cm pieces, leaving skins on for added flavor and nutrients. Once the broth comes to a boil, add the potatoes, gently mix to distribute evenly, cover with a lid, reduce heat to low-medium, and simmer for 15 to 20 minutes or until potatoes are just cooked through. Test doneness by piercing with a toothpick.
- Prepare and season fish: Pat dry three cod fillets (225 grams / 8 oz each) with paper towels. Season one side of each fillet with sea salt and freshly cracked black pepper. Cut each fillet into two evenly sized pieces, yielding six pieces total.
- Add fish and finish cooking: Remove the lid from the stew once potatoes are cooked. Arrange the six pieces of fish in a single layer on top of the stew, spacing evenly. Gently flip each piece to coat with the stew mixture. Cover with the lid and simmer for about 5 minutes or until the fish is just cooked through and flaky.
- Serve: Remove the pan from heat. Serve the stew directly from the pan or transfer to serving dishes. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley. Serve alongside a crunchy baguette and a glass of Spanish white wine for an authentic experience.
