This Spanish Potato and Cod Stew, known as Guiso de Patatas y Bacalao, is what the humble Spanish kitchen is all about. We’re talking simple ingredients, easy to make and all done in a little over 40 minutes. Serve it next to a garden salad and a bottle of Spanish white wine for a delicious meal.
To make this recipe, I used cod fillets I bought frozen and thawed out. Just to make things quicker and easier. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia or hake.
For the potatoes, I used yukon gold. Important to use potatoes that are a bit more waxy than starchy, as they hold their shape better in stews. You can also use new potatoes, golden delight or even red potatoes. For the liquid, I used fish broth. However, chicken broth or vegetable broth can also be used.
TIPS & TRICKS to Make this Recipe: It took my potatoes about 15 to 20 minutes to cook through. Just pierce them with a toothpick to ensure they are done. This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON I USED
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Watch the Video Below on How to Make this Spanish Potato and Cod Stew
Spanish Potato and Cod Stew | Guiso de Patatas y Bacalao
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 2 small onions
- 4 cloves garlic
- 2 carrots
- 3 potatoes 1.5 lbs / 700 grams
- 1/2 cup dry white wine 120 ml
- 1/2 tsp dried rosemary .50 grams
- 1/2 tsp dried thyme .50 grams
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 3 cod fillets 7 oz / 200 grams each
- 1 bay leaf
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), roughly chop the onions, roughly chop the garlic and cut the carrots (peeled) into small bite-size pieces
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion, garlic and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the chopped potatoes, along with the white wine, rosemary, thyme and season with sea salt & black pepper, mix together and then simmer
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Once the alcochol has been cooked off in the wine, about 3 minutes, add in the fish broth, pinch in the saffron and add in the bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the pan and lower to a low-medium heat
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In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each one into bite-size pieces that are 2 cm thick (3/4 inch)
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Once the potatoes are cooked through in the stew, about 20 minutes, add in the pieces of cod, gently mix them into the stew, then place the lid back on the pan and simmer for 3 to 4 minutes or until the fish is cooked through
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Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Saffron I used to make this Recipe
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