Classic FISH Stew from the Basque Country | Marmitako de Bacalao

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is more budget-friendly.

Heat a stock pot over medium heat and add 1/4 cup of extra virgin olive oil.

Roughly chop 1 medium onion, 4 cloves of garlic, and cut 1 red and 1 green bell pepper into small bite-sized squares.

Add the chopped vegetables to the stock pot and mix them around to coat in the olive oil, sautéing for about 4 minutes until lightly sautéed.

Add 1 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of dried thyme, mixing quickly to avoid bitterness.

Add 1/2 cup of tomato sauce and mix well, simmering for 3-4 minutes until slightly thickened.

Cut 2 medium Yukon Gold potatoes into small bite-sized pieces, about 2 cm thick.

Add the chopped potatoes and 1/2 cup of dry white wine to the pot, season with sea salt and freshly cracked black pepper, and mix well.

Simmer for a few more minutes until the alcohol has cooked off.

Add enough fish broth to barely cover the ingredients, along with 1 bay leaf, and bring to a boil.

Cover the pot with a lid, reduce heat to low, and simmer for 15-20 minutes until the potatoes are cooked through.

Pat 2 cod fillets dry with paper towels, season with sea salt and freshly cracked black pepper, and cut into small bite-sized pieces.

Check the potatoes for doneness with a toothpick, adding more liquid if necessary.

Remove the bay leaf, add the cod pieces to the stew, and gently mix them in.

Cover the pot again and simmer for another 3-4 minutes until the fish is cooked through.

Remove from heat, transfer some stew to a shallow bowl, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens