This Hearty Stew is Spain´s BEST-KEPT Recipe | Bacalao a la Tranca

salt cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and more accessible.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile at a lower cost.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Pat dry 2 cod fillets (200 grams each) and coat them in all-purpose flour seasoned with black pepper.

Add the cod fillets to the hot olive oil and cook for 2 minutes per side until golden crust forms.

Remove the cod fillets and place them on a wire rack.

In the same pan, add chopped onion, sliced garlic, and bell peppers, sautéing for about 5 minutes until lightly sautéed.

Add the sliced potatoes (cut into rounds) to the pan along with 1 teaspoon of sweet smoked Spanish paprika, sea salt, and black pepper, mixing well.

Pour in 2 cups of fish broth and bring to a boil over high heat.

Once boiling, cover the pan and reduce heat to low medium, simmering for 15-20 minutes until potatoes are cooked through.

After 20 minutes, check potatoes with a toothpick to ensure they are tender.

Add the cod fillets back into the pan, cover, and cook for an additional 2-3 minutes until the cod is fully cooked through.

Remove from heat and garnish with finely chopped fresh parsley and optional hard-boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level: