– Spanish Cod and Potato Stew Recipe –
This Spanish Cod and Potato Stew Recipe is the answer to a seafood stew that´s loaded with incredible flavor and easy to make. This stew is naturally gluten-free and has a bunch of health benefits to it, plus it´s done in under 1 hour, talk about the perfect meal. I usually like to enjoy this cod and potato stew during the cold months, as it always seems to warm me up, but I actually make it throughout the entire year (okay…..maybe except for summer 🙂 ). For those of you looking to incorporate more fish into your diet or just want a taste of Spain, this Spanish Cod and Potato Stew Recipe is the perfect place to start.
This Stew is Loaded with Veggies and Fresh Cod
The best part about this Spanish Cod and Potato Stew Recipe is all the awesome fresh ingredients that it uses. Beginning with the almighty leek, one of my favorite veggies ever. It also uses garlic, onions, red bell pepper and potatoes. The star of the dish is cod, I used a beautiful 12 ounce fresh fillet, but you can also use a frozen one, just dethaw it with plenty of time and soak all the water out of it with paper towels. Watch the video below on how to make this Spanish Cod and Potato Stew Recipe or print out the recipe card below. Happy eating!
Watch the Video Below on How to Make this Spanish Cod and Potato Stew Recipe
Spanish Cod and Potato Stew Recipe
- -2 tablespoons extra virgin Spanish olive oil
- -1 large leek
- -2 cloves of garlic
- -1/2 onion
- -1/2 red bell pepper diced
- -1 large yukon gold potato
- -1/2 tsp dried thyme
- -2 sprigs fresh rosemary
- -1/2 cup white wine
- -2 1/2 cups fish broth
- -1 large 12 oz. fillet cod
- sea salt
- freshly cracked black pepper
First you want to cut up all your vegetables, begin by cutting off the fibrous leaves from a large leek, then cut about a 1/4 inch from the root, cut the leek in halk length wise, remove 1 layer from each half and start thinly slicing it, rinse the sliced leeks under cold water and pat dry, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, and cut 1 large yukon gold potato into small squares
Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and diced onions into the pan, mix with oil and cook for about 2 minutes, then add the sliced leeks and cook for another 3 minutes, then add the diced bell peppers and cook until they are tender (between 3-4 minutes), next add the cut potatoes, season with a generous pinch of sea salt, freshly cracked black pepper and 1/2 teaspoon of dried thyme, mix everything together and then add 1/2 cup of white wine and raise the heat to a medium-high, once the alcohol has evaporated from the wine (about 2 minutes) add 2 1/2 cups of fish broth and a sprig of rosemary, once it comes to a boil, place a lid on top and lower the fire to a low heat
Grab about a 12 oz. fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside
25 minutes after adding the lid to the stock pot, add the cut cod into the pan, gently mix around, place the lid back on top and cook for an additional 10 minutes
Transfer the stew into 2 bowls and garnish each one with a sprig of fresh rosemary
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