Andalusian Fish Stew | One of Spain’s Best-Kept Secrets
This Andalusian fish stew from Cádiz, known as pescado en amarillo, is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and done in about 40 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a fabulous 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. Such as halibut, white sea bass, or even tilapia. Either way, make sure to pat the fish completely dry. That way, it absorbs all the flavors in the pan.
As for the liquid, I used fish broth, but you can also use chicken broth or even vegetable broth if you like. To make the thickener, I used a mortar and pestle. If you don’t have one, you can also use a food processor, handblender or even a Nitribullet.
TIPS & TRICKS to Make this Recipe: This fish stew will hold for up to 2 to 3 days in the fridge. Just add in more liquid when reheating if it looks too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this Andalusian Fish Stew
Andalusian Fish Stew | Pescado en Amarillo
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices baguette 1-inch / 2.50 cm each
- 6 cloves garlic (peeled)
- 10 blanched almonds
- 2 tbsp chopped parsley 5 grams
- 1 medium yellow onion (finely chopped)
- 1/2 cup dry white wine 120 ml
- 1/4 tsp saffron threads 0.17 grams
- 1/2 tsp dried thyme 0.50 grams
- 2 medium gold potatoes (peeled) 1 lbs. / 450 grams
- 3 cups fish broth 720 ml
- 2 cod fillets 8 oz / 225 grams each
- 1/2 cup frozen peas 75 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the slices of baguette, cloves of garlic, and the blanched almonds, fry the ingredients for 3 to 4 minutes or until lightly golden fried all around, then remove from the pan and set aside
-
Using the same pan with the same heat, add in the chopped onion, and mix continuously
-
After 4 minutes and the onion is lightly sautéed, add in the white wine, saffron, and thyme, mix together, and then simmer for a couple of minutes
-
In the meantime, cut the potatoes into small bite-sized pieces
-
After simmering the wine for 3 minutes and the alcohol has been cooked off, add in the chopped potatoes, and season with salt & pepper, mix together, then add in the fish broth, raise to a high heat, and gently mix together
-
In the meantime, add the slices of fried baguette, garlic, and almonds into a mortar, along with the chopped parsley and a pinch of salt, and using a pestle, pound down on the ingredients until well mashed
-
Once the broth comes to a boil, add in the bread mixture, mix together until well mixed, then place a lid on the stockpot and lower to a low-medium heat
-
While the stew is simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper, and then cut each fillet into bite-sized pieces
-
After simmering the stew for 15 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), add in the pieces of fish and the frozen peas, place the lid back on the stockpot, and simmer for another 3 to 4 minutes or until the fish is cooked through
-
Once the fish is just cooked through, remove the lid and turn off the heat, add in the lemon juice, and give it one final mix
-
Transfer into shallow bowls and top off with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Golden Saffron I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
