Spanish fisherman's seafood stew
Spain on a Fork · ♥ 1.3K likes · 22.3K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole cod fillets
- sea salt
- freshly cracked black pepper
- baguette
Pat the cod dry, season both sides with sea salt and pepper and cut each fillet into two even pieces.
- all purpose flour
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with 60 ml extra virgin olive oil.
Fry the fish in a single layer about two minutes per side, to a light golden crust and not cooked through, then remove and set aside.
- 1 whole onion
- 4 cloves garlic
In the same pan at the same heat, saute the sliced onion and garlic, mixing continuously, about four minutes until lightly sauteed.
- 120 ml dry white wine
- ½ g dried thyme
Add the white wine and the dried thyme and simmer two to three minutes until the alcohol has cooked off.
- 120 g tomato sauce
Add the tomato sauce and simmer about five minutes until it has really thickened up.
- sea salt
- freshly cracked black pepper
Add the potatoes, season with sea salt and pepper and mix.
- 720 ml fish broth
- 0.17 g saffron threads
- 1 whole bay leaf
Add the fish broth, the saffron and the bay leaf.
Raise to high, bring to a boil, then lower to low-medium and simmer about 20 minutes until the potatoes are just cooked through.
- 450 g raw jumbo shrimp
Pat the shrimp dry and season one side with sea salt and pepper.
Prepping the shrimp
- sea salt
- freshly cracked black pepper
- 3 cloves garlic
Pound the chopped garlic with a pinch of sea salt in a mortar to a paste.
- sea salt
- 45 ml extra virgin olive oil
Add 45 ml olive oil slowly while mixing continuously to make the garlic and oil sauce.
Garlic and olive oil sauce in the mortar
Lay the shrimp into the pan in a single layer, then the fried fish, nestle the fillets in and spoon broth over them.
Simmer three to four minutes until the seafood is cooked through, flipping the shrimp halfway.
- 2 whole lemon
- chopped parsley
Serve out of the pan topped with the garlic olive oil sauce, lemon wedges and chopped parsley.
Serving from the pan and tasting