This Hearty Stew is Spain´s Best-Kept

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan or stockpot over medium heat.
2. Pat the cod fillets dry with paper towels and season with sea salt if you like.
3. Mix the flour with black pepper in a shallow bowl and coat the cod fillets well.
4. Fry the cod in the hot oil for 2 minutes per side, then take it out of the pan and set aside.
5. While the cod cooks, roughly chop the onion, thinly slice the garlic and the bell peppers, and peel the potatoes and cut them into 1/4-inch (0.635 cm) rounds.
6. In the same pan over the same heat, add all the vegetables except the potatoes and stir them in the oil. After 5 minutes, when lightly sautéed, add the potato slices, the paprika, and salt and black pepper to taste, and stir. Add the fish broth, bring to a boil over high heat, then cover and lower to medium-low.
7. Cook until the potatoes are fully tender, about 15 to 20 minutes.
8. Lay the cod fillets back in the pan in a single layer, cover, and cook for another 2 to 3 minutes, then remove from the heat.
9. Garnish with the hard-boiled eggs cut into quarters and finely chopped parsley, and serve at once.

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

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