"Better than Cioppino" Spanish Fisherman's Seafood Stew

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Pat the cod dry, season both sides with salt and pepper, cut each fillet into two equal pieces, and coat them in flour.
2. Heat the olive oil in a large pan or stock pot over medium heat.
3. Fry the fish in a single layer for 2 minutes per side, then remove and set aside.
4. In the same pan, cook the chopped onion and sliced garlic, stirring, until the onion is translucent (about 4 minutes). Add the wine and thyme and simmer until the alcohol has cooked off (about 3 minutes).
5. Add the grated tomatoes and simmer for 5 minutes. Add the chopped potatoes, season with salt and pepper, then add the fish broth, saffron and bay leaf. Bring to a boil on high heat, then lower to low-medium and simmer.
6. Meanwhile, pat the shrimp dry and season with salt and pepper.
7. Make the garlic sauce: pound the chopped garlic with a pinch of salt in a mortar to a paste, then slowly whisk in the olive oil.
8. Simmer the stew for 20 minutes until the potatoes are cooked through when pierced. Add the cod and shrimp in a single layer, spoon broth over them, and simmer 3 to 4 minutes until the seafood is fully cooked. Remove from heat.
9. Top the fish with the garlic sauce and garnish with lemon wedges and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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