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Classic FISH Stew from the Basque Country | Marmitako de Bacalao

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	369 kcal	Sugar	6 g
Carbs	26 g	Cholesterol	49 mg
Protein	27 g	Sodium	560 mg
Fat	16 g	Fiber	4 g
Sugar	6 g
Cholesterol	49 mg
Sodium	560 mg
Fiber	4 g

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

https://spainonafork.com/classic-fish-stew-from-the-basque-country-marmitako-de-bacalao/

Roughly chop the onion, roughly chop the garlic, and cut the bell peppers into small squares
Heat a stockpot with a medium heat and add in the olive oil
After a couple of minutes, add in the chopped vegetables and mix together, after 4 minutes and they're lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes, mix together, and then simmer
In the meantime, cut the potatoes into small bite-sized pieces
Once the grated tomatoes have slightly thickened, about 4 minutes, add in the chopped potatoes, white wine, and season with salt & pepper, mix together, and then simmer
After 3 minutes and the alcohol has cooked off from the wine, add in the fish broth, bay leaf, and raise to a high heat, once it comes to a boil, place a lid on the stockpot and lower to a low heat
While the stew is simmering, lay the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces
After simmering the stew for 15 to 20 minutes, the potatoes should be cooked through; you can always pierce them with a toothpick to ensure they are done, at this point, remove the bay leaf and add in the cod, mix together, then place the lid back on the pan and simmer for 3 to 4 minutes or until the cod is cooked through
Transfer into shallow bowls and garnish with chopped parsley, enjoy!

Ingredients

1/4 cup extra virgin olive oil (60 ml)

1 medium onion

4 cloves garlic

1 red bell pepper

1 green bell pepper

1 tsp sweet smoked Spanish paprika (2.50 grams)

1/2 tsp dried thyme (0.50 grams)

2 tomatoes (finely grated)

2 medium potatoes (peeled)

1/2 cup dry white wine (120 ml)

2 1/2 cups fish broth (600 ml)

1 bay leaf

2 cod fillets (8 oz / 225 grams each)

sea salt & black pepper

chopped parsley for garnish

Instructions

Step 1

Roughly chop the onion, roughly chop the garlic, and cut the bell peppers into small squares

Step 2

Heat a stockpot with a medium heat and add in the olive oil

Step 3

After a couple of minutes, add in the chopped vegetables and mix together, after 4 minutes and they're lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

Step 4

In the meantime, cut the potatoes into small bite-sized pieces

Step 5

Once the grated tomatoes have slightly thickened, about 4 minutes, add in the chopped potatoes, white wine, and season with salt & pepper, mix together, and then simmer

Step 6

After 3 minutes and the alcohol has cooked off from the wine, add in the fish broth, bay leaf, and raise to a high heat, once it comes to a boil, place a lid on the stockpot and lower to a low heat

Step 7

While the stew is simmering, lay the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces

Step 8

After simmering the stew for 15 to 20 minutes, the potatoes should be cooked through; you can always pierce them with a toothpick to ensure they are done, at this point, remove the bay leaf and add in the cod, mix together, then place the lid back on the pan and simmer for 3 to 4 minutes or until the cod is cooked through

Step 9

Transfer into shallow bowls and garnish with chopped parsley, enjoy!