Description
A delightful Spanish fish stew made with fresh white fish, potatoes, and a blend of aromatic herbs and spices that transport you to the sun-drenched shores of Spain.
Ingredients
- 2 pounds white fish (such as cod or haddock), cut into chunks
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 fennel bulb, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups fish or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon saffron threads
- Salt and pepper to taste
- Olive oil
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add the fennel and cook for another 5 minutes.
- Stir in the paprika and sauté for 1 minute to release its flavor.
- Add the potatoes and cooked fish; pour in the broth and diced tomatoes.
- Season with saffron, salt, and pepper.
- Bring to a boil, then reduce heat to simmer for 20-25 minutes or until the potatoes are tender.
- Serve hot, garnished with fresh parsley.
Notes
Fresh ingredients greatly enhance the flavor of the stew. Serve with crusty bread on the side for a complete meal.
