CLASSIC Spanish Fish & Tomato Stew | Quick & EASY One-Pot Recipe

salted cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod offers a lighter flavor, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Fresh tomatoes enhance flavor, while puree is cost-effective.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while broth is less expensive.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Finely chop 1 medium onion, roughly chop 4 large cloves of garlic, thinly slice 2 celery sticks, and cut 1 large carrot into small bite-sized pieces.

Add the chopped ingredients into the hot fry pan and mix to coat in the olive oil.

Sauté the vegetables for about 5 minutes until lightly sautéed.

Add 2 tsp of sweet smoked Spanish paprika and 1/2 tsp of dried thyme; mix quickly to avoid bitterness.

Add a 15 oz can of diced tomatoes and 1 1/2 cups of fish broth; season with sea salt and black pepper.

Bring the mixture to a boil.

Cut 1 lb of baby gold potatoes in half and add them to the boiling mixture; mix gently to distribute.

Cover the pan and lower the heat to a low medium; simmer for 15 to 20 minutes until the potatoes are cooked through.

Pat dry 3 cod fillets and season with sea salt and black pepper; cut each fillet into 2 pieces.

After the potatoes are cooked, add the pieces of fish to the pan, ensuring they are in a single layer.

Cover the pan and simmer for about 5 minutes until the fish is cooked through.

Remove from heat and serve topped with fresh lemon juice and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens