CLASSIC Spanish Fish and Potato Soup | HEARTWARMING One-Pot Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Peel and cut the potatoes and carrot into bite-sized pieces, finely chop the onion and red bell pepper, and roughly chop the garlic.
2. Heat the olive oil in a stock pot over medium heat.
3. After a couple of minutes, add the chopped vegetables except the potatoes. Stir continuously, and after 5 minutes, when they are lightly sautéed, add the potatoes, paprika and thyme, season with salt and black pepper, and mix well.
4. Add the fish broth, saffron and bay leaves. Raise the heat to high and stir gently. Once it boils, cover the pot and lower to medium-low heat.
5. Pat the cod fillets dry on paper towels, season with salt and black pepper, and cut each into bite-sized pieces.
6. Simmer for 15 to 20 minutes, until the potatoes are just cooked through when pierced with a fork. Add the fish, stir gently, cover, and simmer for 3 to 4 more minutes until the fish is just cooked through.
7. Remove the lid, turn off the heat, stir in the lemon juice, and serve in shallow bowls garnished with fresh parsley.

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

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