Spanish Potato and Cod Stew

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Peel the potatoes and cut them into bite-size pieces about 2 cm (3/4 inch) thick. Roughly chop the onions and garlic. Peel the carrots and cut them into small bite-size pieces.
2. Heat the olive oil in a stock pot over medium heat. After a couple of minutes, add the onion, garlic and carrot, stirring constantly. After 3 to 4 minutes, when the vegetables are lightly sautéed, add the potatoes, white wine, rosemary and thyme, season with sea salt and black pepper, mix and simmer.
3. Once the alcohol has cooked off the wine (about 3 minutes), add the fish broth, the saffron and the bay leaf. Turn the heat up to high and stir gently. When it boils, cover the pot and reduce to low-medium heat.
4. Meanwhile, pat the cod fillets dry on paper towels, season them with sea salt and black pepper, and cut each into bite-size pieces about 2 cm (3/4 inch) thick.
5. When the potatoes are cooked through in the stew (about 20 minutes), gently stir in the cod pieces, cover the pot again and simmer for 3 to 4 minutes, until the fish is cooked through.
6. Spoon the stew into shallow bowls and garnish with fresh parsley.

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