This Hearty Stew is Spain´s BEST-KEPT Recipe | Bacalao a la Tranca

This hearty cod stew with vegetables, known as Bacalao a la Tranca, is one of the most unknown recipes that hail from Spain. Its got a ton of flavors, it´s easy to make and it´s all done in about 45 minutes.

Serve this hearty stew next to a crunchy baguette, to mop up all the goodness in the pan and a bottle of Spanish wine, from the wine region of Zamora, where this dish hails from, and you got yourself one heck of a delicious meal.

To make this dish, I used Spanish Cod Fillets (10% OFF Your Order with Code ¨SPAINONAFORK10¨) from El Barquero. Truly the BEST Cod I have ever tasted. These cod fillets are already seasoned to perfection, so no need to add any salt. If you use another type of cod, season with sea salt once patted dry.

TIPS & TRICKS to Make this Recipe: Make sure to use potatoes that are a bit more waxy than starchy, as they hold their shape better when cooked. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
SPANISH OLIVE OIL
SPANISH COD I USED
SWEET SMOKED SPANISH PAPRIKA
SPANISH FISH BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Bacalao a la Tranca

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Spanish Bacalao a la Tranca (Hearty Cod Stew with Vegetables)

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 2

Calories 824 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 cod fillets 7 oz / 200 grams each
• 1/4 cup all purpose flour 30 grams
• 1 small onion
• 4 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 3 small potatoes
• 1 1/4 tsp sweet smoked Spanish paprika 3 grams
• 2 cups fish broth 480 ml
• 2 hard boiled eggs
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan or stock pot with a medium heat and add in the olive oil

2. Meanwhile, pat the cod fillets dry with paper towels, season with sea salt (optional)

3. Add the flour into a shallow bowl and season with black pepper, coat the cod fillets until well coated

4. Add the coated cod fillets into the pan with the hot olive oil, fry for 2 minutes per side, then remove from the heat and set aside

5. While the cod is cooking, roughly chop the onion, thinly slice the garlic, thinly slice the bell peppers and cut the potatoes (peeled) into 1/4 inch (.635 cm) thick rounds

6. Using the same pan with the same heat, add in all the chopped vegetables except for the potatoes, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the sliced potatoes, the paprika and season with sea salt & black pepper, mix together, then add in the fish broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat

7. Once the potatoes are fully cooked through, about 15 to 20 minutes, add the cod fillets back into the pan, in a single layer, place the lid back on the pan and go for another 2 to 3 minutes, then remove from the heat

8. Garnish with the hard boiled eggs (cut into quarters) and finely chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Cod I used to make this Recipe

Nutrition Facts

Spanish Bacalao a la Tranca (Hearty Cod Stew with Vegetables)

Amount Per Serving

Calories 824 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 6g38%

Polyunsaturated Fat 5g

Monounsaturated Fat 22g

Cholesterol 272mg91%

Sodium 969mg42%

Potassium 2511mg72%

Carbohydrates 70g23%

Fiber 9g38%

Sugar 8g9%

Protein 55g110%

Vitamin A 2931IU59%

Vitamin C 181mg219%

Calcium 194mg19%

Iron 6mg33%

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

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