Spanish · Dinner
Spanish Cod and Potato Stew
Cod fillet gently simmered with potato in a saffron-tinted tomato and white wine broth built on sofrito of onion, garlic and smoked paprika. Finished with parsley, the stew is ladled hot into a bowl and eaten with crusty bread to soak up the broth.
$7
15 minsPrep
28 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
452Calories
34.2gProtein
15.8gFat
32.5gCarbs
5.1gSugar
4.3gFiber
520mgSodium
90mgChol
2.6gSat Fat
1450mgPotassium
70mgCalcium
2.4mgIron
2.1mcgVitamin B12
38mgVitamin C
gluten-free
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut the cod fillet into large chunks, peel and dice the potato into 1-inch pieces, finely dice the onion, and mince the garlic.
2
Sweat
Heat the olive oil in a medium saucepan over medium heat and sweat the onion and garlic for 4 minutes until softened and translucent.
3
Bloom
Stir in the smoked paprika and grated tomato; cook over medium heat for 2 minutes until the mixture darkens slightly.
4
Simmer
Add the potato, fish stock, and crumbled saffron; bring to a boil, then reduce to medium-low and simmer covered for 15 minutes until the potato is fork-tender.
5
Poach
Nestle the cod chunks into the broth and poach over low heat for 5 minutes until opaque and flaking easily.
6
Plate
Season with salt and pepper, ladle into a bowl, and scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet, skinless
- 22 small potato (300g)
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 11 small tomato (80g)
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 2/3 cup160ml dry white wine
- 1 1/2 cup360ml fish stock
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
