CLASSIC Spanish Paprika Fish | One of Spain's Most Iconic Fish Recipes

smoked paprika

💰Cheaper: regular paprika

Regular paprika is less expensive but lacks the smoky flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Cut 2 medium-sized Yukon Gold potatoes into half moon shapes that are 1 cm thick.

Place the sliced potatoes into a stock pot in a flat layer and cover with water.

Add 3 cloves of garlic, season with sea salt, and add 2 bay leaves; turn heat to high.

In a fry pan, heat 1/4 cup of extra virgin olive oil over medium heat.

Crack 1 large egg into a bowl, season with sea salt and black pepper, and whisk together.

In a separate bowl, add 1/4 cup of all-purpose flour.

Pat 2 cod fillets (7 oz each) dry with paper towels and season with sea salt and black pepper on one side.

Coat each cod fillet first in the all-purpose flour, then in the egg wash.

Add the fillets to the hot olive oil in the fry pan and cook for about 2 minutes per side until lightly golden fried.

Remove the cod fillets from the pan and set aside.

In the same pan, add 1 small finely chopped onion and 3 cloves of roughly chopped garlic; sauté for 2-3 minutes until the onion is translucent.

Add 1 tablespoon of all-purpose flour and mix for another 1-2 minutes to cook off the raw flour flavor.

Pour in 1/2 cup of white wine and simmer for a few minutes until the alcohol is cooked off.

Add 1 teaspoon of sweet smoked Spanish paprika, 1/2 teaspoon of dried thyme, and season with sea salt and black pepper; mix well.

Pour in 1 cup of fish broth and simmer for 3-4 minutes until the sauce is slightly creamy.

Return the cod fillets to the pan and simmer for about 5 minutes until fully cooked through.

Check the potatoes after about 20 minutes of boiling; they should be cooked through.

Transfer the boiled potatoes to a serving plate, reserving some cooking water if needed.

Add one cod fillet over the potatoes and drizzle with the sauce.

Sprinkle with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens