Spain's BEST-KEPT Seafood Stew Recipe (Caldereta de Bacalao y Gambas)

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Fry the almonds and 4 whole peeled garlic cloves for 4 to 5 minutes, until golden all over. Remove them, keep the oil in the pan, and pound the almonds and garlic in a mortar.
3. Pat the cod dry, cut each fillet into 2 even pieces (4 pieces total), and season with salt and pepper.
4. Whisk the egg in a bowl and season it with salt and pepper. Put the flour in a separate bowl. Coat each cod piece in flour, then in the egg.
5. In the same pan, fry the cod in one layer for 3 minutes per side, until golden and cooked through. Remove and set aside.
6. In the same pan, cook the chopped onion, 4 thinly sliced garlic cloves and the bite-sized carrot pieces for 3 to 4 minutes, until the onion is translucent. Add the paprika and thyme and stir quickly.
7. Add the finely grated tomatoes, season with salt and pepper, and simmer for about 3 minutes, until slightly thickened. Add the white wine and simmer.
8. Meanwhile, add 2 tablespoons (8 grams) chopped parsley and a pinch of salt to the mortar, and pound into a paste.
9. When the wine has cooked down, after about 3 to 4 minutes, stir in the almond and garlic paste and the fish broth. Raise the heat to high and stir gently.
10. Pat the shrimp dry with paper towels and season with salt and pepper.
11. When the broth boils, return the cod and add the shrimp in one layer. Cover, lower to low-medium heat and simmer 2 to 3 minutes, until the shrimp are cooked through. Remove from heat.
12. Serve from the pan or in shallow bowls, topped with chopped parsley.

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

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