This Spanish Stew is Murcia’s BEST-KEPT Recipe | Jarullos Murcianos

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a stockpot over medium heat.
2. After a couple of minutes, add the chopped onion, garlic and roasted red peppers, and stir, mixing every 1 to 2 minutes.
3. Meanwhile, cut the potatoes into bite-sized pieces about 1/4 inch (0.635 cm) thick.
4. When the vegetables are lightly sautéed, about 5 minutes, add the potatoes, paprika, cumin and bay leaves, season with salt and pepper, and stir. Add the water, raise to high heat and stir.
5. When it boils, add the flour and stir gently until no lumps remain. Cover, lower to low heat, and shake the pot now and then to help thicken the stew.
6. Meanwhile, pat the cod dry on paper towels, season with salt and pepper, and finely chop it.
7. Simmer the potatoes for 15 to 20 minutes, until just cooked through (a toothpick should pierce them easily). Add the chopped cod, stir, cover and simmer 3 to 4 minutes, until the cod is cooked through.
8. Serve in shallow bowls, garnished with fresh parsley.

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

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