Spanish Saffron Potato and Cod Stew
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1.5 pounds cod fillets, cut into 2-inch pieces
- 4 medium Yukon gold potatoes, peeled and diced
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- Pinch of saffron threads
- 4 cups fish stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens.
- Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- Add the diced potatoes, fish stock, saffron threads, salt, and black pepper. Bring the mixture to a simmer.
- Cook uncovered for 15 minutes, stirring occasionally, until the potatoes are almost tender.
- Gently add the cod pieces to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
- Remove the pot from the heat. Stir in the chopped parsley.
- Ladle the stew into bowls and serve with lemon wedges on the side.
Notes
Simmer the potatoes just until tender before adding the cod so the fish does not overcook. If the broth tastes flat, a quick squeeze of lemon at the table brightens the saffron flavor. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife, Wooden spoon