Classic Spanish Paprika Fish

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Peel the potatoes, cut them into half-moon slices about 1 cm thick, and put them in a pot with just enough water to barely cover them. Add the 3 whole peeled garlic cloves, 2 bay leaves and generous salt, then bring to a high heat.
2. Meanwhile, heat 1/4 cup (60 ml) extra virgin olive oil in a frying pan over medium heat.
3. Beat 1 egg with salt and black pepper in a bowl. Put 4 tablespoons (30 g) flour in another bowl. Pat the cod fillets dry, season them with salt and pepper, coat them in flour, then in the egg. Fry them in the hot oil for 2 minutes per side, or until lightly golden, without fully cooking them. Remove and set aside.
4. In the same pan, cook the finely chopped small onion and the 3 roughly chopped garlic cloves, stirring constantly, for 2-3 minutes until the onion is translucent. Stir in 1 tablespoon (8 g) flour for 2 minutes.
5. Add 1/2 cup (120 ml) white wine, 3 g sweet smoked Spanish paprika, 1/2 tsp (0.5 g) dried thyme, salt and pepper, and simmer.
6. When the alcohol has cooked off (about 3 minutes), add 1 cup (240 ml) fish broth and stir for 3-4 minutes until slightly creamy. Return the cod to the pan and simmer for 5 minutes, until the fish is fully cooked through.
7. After about 20 minutes, check that the potatoes are cooked by piercing them with a toothpick, then drain them and transfer to serving dishes. Keep some cooking water aside in case the sauce thickens too much.
8. Place the cod on the potatoes, spoon the paprika sauce over, sprinkle with chopped parsley and serve immediately.

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