Classic FISH Stew from the Basque Country | Marmitako de Bacalao

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Roughly chop the onion and garlic, and cut the bell peppers into small squares.
2. Heat the olive oil in a stockpot over medium heat.
3. After a couple of minutes, add the chopped vegetables and stir. After about 4 minutes, when they are lightly sautéed, add the paprika and thyme, stir quickly, then add the grated tomatoes, stir, and simmer.
4. Cut the potatoes into small bite-sized pieces.
5. When the grated tomatoes have slightly thickened, about 4 minutes, add the potatoes, white wine and season with salt and pepper. Stir and simmer.
6. After about 3 minutes, when the alcohol has cooked off, add the fish broth and bay leaf. Raise the heat to high. Once it boils, cover the pot and lower the heat to low.
7. Pat the cod fillets dry on paper towels, season with salt and pepper, and cut each into bite-sized pieces.
8. Simmer the stew 15 to 20 minutes, until the potatoes are cooked through (a toothpick should pierce them easily). Remove the bay leaf, add the cod, stir, cover, and simmer 3 to 4 minutes, until the cod is cooked through.
9. Serve in shallow bowls, garnished with chopped parsley.

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

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