Description
A comforting and heartwarming Spanish fish stew featuring tender fish and hearty potatoes, infused with vibrant flavors and spices.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads (optional)
- 4 cups fish stock or water
- 1 lb firm white fish (such as cod), cut into pieces
- 1 cup green peas (fresh or frozen)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- In a large pot over medium heat, add the olive oil and let it warm.
- Sauté aromatics by adding the chopped onion and minced garlic. Cook until they are translucent and fragrant, about 3-5 minutes.
- Add bell pepper. Stir in the chopped bell pepper and cook for an additional 2-3 minutes.
- Incorporate tomatoes. Add the chopped tomatoes (or canned tomatoes) and cook until they break down, about 5 minutes.
- Spice it up by stirring in the smoked paprika and saffron threads if using. Mix well to combine.
- Add potatoes by incorporating the diced potatoes into the pot, mixing them with the other ingredients.
- Pour in stock. Add the fish stock or water. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add fish by gently placing the pieces of fish into the stew. Cook for another 5-7 minutes or until the fish is cooked through and flakes easily.
- Add peas by stirring in the green peas, allowing them to heat for a couple of minutes.
- Season by tasting and seasoning with salt and pepper as needed.
- Serve by turning off the heat and garnishing with fresh parsley before serving.
Notes
For best flavor, use freshly caught fish and adjust seasoning to taste. Serve with crusty bread to soak up the broth.
