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.
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 T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish Bacalao a la Tranca
Spanish Bacalao a la Tranca (Hearty Cod Stew with Vegetables)
- 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
Heat a large fry pan or stock pot with a medium heat and add in the olive oil
Meanwhile, pat the cod fillets dry with paper towels, season with sea salt (optional)
Add the flour into a shallow bowl and season with black pepper, coat the cod fillets until well coated
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
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
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
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
Garnish with the hard boiled eggs (cut into quarters) and finely chopped parsley, serve at once, enjoy!
Get the Spanish Cod 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.