Basque cod and vegetable stew
Spain on a Fork · ♥ 1.9K likes · 33K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with 60 ml extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
Roughly chop the onion and four garlic cloves; cut the red and green bell peppers into bite-size squares.
- 2½ g sweet smoked Spanish paprika
- ½ g dried thyme
Add the smoked paprika and thyme and mix in quickly so the paprika does not turn bitter.
- 120 g tomato sauce
Add the tomato sauce, mix and simmer 3 to 4 minutes until slightly thickened.
- 2 whole Yukon Gold potatoes
- 120 ml dry white wine
- sea salt
- freshly cracked black pepper
Cut the peeled potatoes into 2 cm pieces; add with the white wine, season with sea salt and plenty of black pepper, simmer about 3 minutes to cook off the alcohol.
- fish broth
- 1 whole bay leaf
Add fish broth just to cover and the bay leaf; bring to a boil on high, then cover and simmer on low 15 to 20 minutes until the potatoes are just cooked (test with a toothpick).
- 2 whole cod fillets
Pat the cod fillets dry with paper towels, season one side with sea salt and pepper, and cut into bite-size pieces.
Remove the bay leaf, gently stir in the cod, cover and simmer 3 to 4 minutes until just cooked through.
Adding the fish and serving