Classic FISH Stew from the Basque Country | Marmitako de Bacalao

This classic fish stew from the Basque country, known as marmitako de bacalao, is truly what honest home cooking is all about. It’s filled with flavors, easy to make, and done in about 40 minutes using just one pot. Serve it next to a crunchy baguette and a bottle of Spanish Rioja for a great meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use the fresh stuff here, as well as any other type of firm white fish. Either way, make sure to pat the fish dry with paper towels. This will remove any excess water so the fish can absorb all the goodness in the pan.

For the liquid I used fish broth. Which is what’s typically used. But you can also use chicken broth, vegetable broth, or even water if you like. Just make sure to season accordingly if using water.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 2 to 3 days in the fridge in an airtight container. If you want to freeze it, we recommend adding in the fish when you reheat it. That way, the fish doesn’t change its texture.

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

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Watch the Video Below on How to Make this Classic FISH Stew from the Basque Country

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Classic FISH Stew from the Basque Country | Marmitako de Bacalao

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 369 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion
• 4 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme 0.50 grams
• 2 tomatoes (finely grated)
• 2 medium potatoes (peeled)
• 1/2 cup dry white wine 120 ml
• 2 1/2 cups fish broth 600 ml
• 1 bay leaf
• 2 cod fillets 8 oz / 225 grams each
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Roughly chop the onion, roughly chop the garlic, and cut the bell peppers into small squares

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

3. After a couple of minutes, add in the chopped vegetables and mix together, after 4 minutes and they're lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

4. In the meantime, cut the potatoes into small bite-sized pieces

5. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the chopped potatoes, white wine, and season with salt & pepper, mix together, and then simmer

6. After 3 minutes and the alcohol has cooked off from the wine, add in the fish broth, bay leaf, and raise to a high heat, once it comes to a boil, place a lid on the stockpot and lower to a low heat

7. While the stew is simmering, lay the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces

8. After simmering the stew for 15 to 20 minutes, the potatoes should be cooked through; you can always pierce them with a toothpick to ensure they are done, at this point, remove the bay leaf and add in the cod, mix together, then place the lid back on the pan and simmer for 3 to 4 minutes or until the cod is cooked through

9. Transfer into shallow bowls and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Classic FISH Stew from the Basque Country | Marmitako de Bacalao

Amount Per Serving

Calories 369 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 49mg16%

Sodium 560mg24%

Potassium 1304mg37%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 6g7%

Protein 27g54%

Vitamin A 1860IU37%

Vitamin C 91mg110%

Calcium 104mg10%

Iron 2mg11%

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

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