CLASSIC Spanish Fish and Potato Soup | HEARTWARMING One-Pot Recipe

This Spanish Fish and Potato Soup, known as Sopa de Bacalao y Patatas, is what classic Spanish food is all about. We’re talking easy to make, a ton of great flavors, and all done in about 40 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a heartwarming meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. For the potatoes, I used yukon golds. It’s important to use potatoes that are a bit more waxy than starchy. As they hold their shape better in soups.

As for the liquid, I used Spanish fish broth from Barcelona. You can also use chicken broth or even vegetable broth if you like. Either way, make sure to season the soup lightly, as the broth contains salt.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more liquid when reheating if needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
SPANISH FISH BROTH

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Watch the Video Below on How to Make this Spanish Fish and Potato Soup

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Spanish Fish and Potato Soup | Sopa de Bacalao y Patatas

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 343 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 3 cups fish broth 720 ml
• 1/4 tsp saffron threads .17 grams
• 3 cod fillets 7 oz / 200 grams each
• 2 bay leaves
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Cut the potatoes (peeled) into bite-sized pieces, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and cut the carrot (peeled) into small bite-sized pieces

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped ingredients, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes, along with the paprika, thyme, and season with sea salt & black pepper, mix together until well mixed

4. Add in the fish broth, saffron, and bay leaves, turn it up to a high heat and give it a gentle mix, once it comes to a boil place a lid on the stock pot and lower to a low-medium heat

5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into small bite-sized pieces

6. After simmering the soup for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a fork to ensure they are done), add in the pieces of fish, gently mix together, then place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the fish is just cooked through, then remove the lid and turn off the heat, add in the lemon juice and give it one final mix

7. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Fish and Potato Soup | Sopa de Bacalao y Patatas

Amount Per Serving

Calories 343 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 64mg21%

Sodium 681mg30%

Potassium 1309mg37%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 4g4%

Protein 33g66%

Vitamin A 3680IU74%

Vitamin C 62mg75%

Calcium 114mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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