CLASSIC Spanish Fish & Tomato Stew | Quick & EASY One-Pot Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan or stockpot over medium heat.
2. Add the chopped onion, garlic, celery and carrot, and stir for about 5 minutes until lightly softened. Stir in the paprika and thyme briefly.
3. Add the diced tomatoes, fish broth and saffron, season with salt and pepper, and bring to a high heat, stirring gently.
4. Meanwhile, cut the baby potatoes in half (or larger potatoes into 2 cm bite-sized pieces).
5. Once the broth boils, add the potatoes, stir, cover and lower to low-medium heat.
6. Pat the cod fillets dry on paper towels, season with salt and pepper, and cut each fillet into 2 even pieces, making 6 pieces in total.
7. After the potatoes have simmered for 20 minutes and are cooked through when pierced with a toothpick, arrange the cod in a single layer over the stew. Gently turn each piece to coat, cover and simmer for 5 minutes, or until the fish is cooked through.
8. Serve from the pan or in shallow bowls, finishing with lemon juice and chopped parsley.

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

More recipes with

GarlicOnionTomatoLemonCarrotPotatoCeleryCod