Spain's BEST-KEPT Seafood Stew Recipe (Caldereta de Bacalao y Gambas)
Recipe Information
Caldereta de Bacalao y Gambas
Cultural Context
Caldereta de Bacalao y Gambas is a traditional Spanish seafood stew, often enjoyed during festive occasions and family gatherings. Originating from coastal regions, this dish highlights the rich maritime heritage of Spain, combining salted cod and fresh prawns in a flavorful broth. Today, variations can be found throughout Spain and in many Spanish-speaking countries, showcasing local ingredients and personal touches.
salted cod
🥗Healthier: fresh cod
💰Cheaper: canned tuna
Canned tuna is more affordable and easier to find.
prawns
🥗Healthier: shrimp
💰Cheaper: frozen shrimp
Frozen shrimp can be a cost-effective alternative.
white wine
🥗Healthier: non-alcoholic wine
💰Cheaper: chicken broth
Chicken broth adds flavor without the cost of wine.
Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.
Add 20 blanched almonds and 4 whole cloves of garlic (skins removed) to the pan and sauté for 4 to 5 minutes until golden fried.
Pat dry 2 cod fillets (8 oz each) with paper towels, cut each fillet into two pieces, and season with sea salt and black pepper.
In a bowl, whisk 1 large egg seasoned with sea salt and black pepper.
In a separate bowl, add 1/4 cup of all-purpose flour.
Coat the cod pieces first in flour, then in the egg wash.
Remove the almonds and garlic from the pan and transfer to a mortar; set aside.
Add the cod fillets to the same pan in a single layer and fry for about 3 minutes per side until golden and cooked through, then remove and set aside.
Add 1 medium chopped onion, 4 sliced cloves of garlic, and 2 chopped carrots to the pan, sautéing for 3 to 4 minutes until lightly sautéed.
Stir in 1 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of dried thyme, mixing well.
Add 1/2 cup of tomato sauce and season with sea salt and black pepper; simmer for a few minutes until slightly thickened.
Pour in 1/2 cup of dry white wine and simmer for 3 to 4 minutes until the alcohol cooks off.
In the mortar with the almonds and garlic, add 2 tablespoons of chopped parsley and a pinch of sea salt, then pound into a paste.
Add the almond and garlic paste and 2 cups of fish broth to the pan, mixing well and bringing to a boil.
Pat dry 1/2 pound of raw jumbo shrimp and season with sea salt and black pepper.
Once the broth is boiling, add the cod fillets and shrimp in a single layer, cover, and simmer on low medium heat for 2 to 3 minutes until cooked through.
Remove from heat and serve topped with chopped fresh parsley.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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