Spanish Potato Stew from Murcia | Jarullos Murcianos
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium yellow onion (roughly chopped)
- 6 cloves garlic (thinly sliced)
- 3 jarred roasted red bell peppers (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 3/4 tsp ground cumin 2 grams
- 3 medium potatoes (peeled) 1.5 lbs / 700 grams
- 3 cups water 720 ml
- 2 bay leaves
- 2 tbsp all purpose flour 15 grams
- 1 cod fillet (I used frozen and thawed out) 8 oz / 225 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a stockpot 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 roasted red bell peppers, mix together, then mix every 1 to 2 minutes
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In the meantime, cut the potatoes into small bite-sized pieces that are 1/4 inch thick (0.635 cm)
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Once the vegetables are lightly sautéed, about 5 minutes, add in the chopped potatoes, along with the paprika, cumin, bay leaves, and season with salt & pepper, mix together, then add in the water, raise to a high heat, and mix together
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When it comes to a boil, add the flour and gently mix together until there are no lumps in the liquid, then place a lid on the pan and lower it to a low heat, gently shake the stockpot once in a while, this helps thicken the stew
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In the meantime, lay the cod fillet over some paper towels and pat dry, then season with salt & pepper, and then finely chop it
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After simmering the potatoes for 15 to 20 minutes and they're just cooked through (you can always pierce them with a toothpick), add in the chopped 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
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe