Cod & Potato Stew

How to make a Cod and Potato Stew.

Ingredients: Serves 4

  • 1 pound cod fillets, cut into ¾-inch cubes
  • 2 pounds potatoes, cut into ¾-inch cubes
  • ¼ cup olive oil
  • 1 bay leaf
  • 1 dry chilli
  • 2 cloves garlic
  • 1 whole, medium tomato
  • 1 cup coarsely chopped onion
  • ¼ teaspoon cumin
  • ½ teaspoon sweet pimentón
  • ½ teaspoon hot pimentón
  • 1 cup sliced, cooked asparagus
  • 1 egg
  • Salt

Method:

  1. Sprinkle the cod with salt and let stand at room temperature.
  2. Place the potatoes in a soup pot or deep skillet with the oil and sauté for 2 minutes.
  3. Tuck the bay leaf and chilli into the potatoes and add 2 teaspoons salt and 2 cups water.
  4. Bring to a boil.
  5. Cut a small slit in one, unpeeled, clove of garlic and add it to the potatoes with tomato and onion.
  6. Cover and simmer the potatoes until almost tender, for about 15 to 20 minutes.
  7. Remove and discard bay leaf and chilli.
  8. Skim out the clove of garlic and tomato. 
  9. Remove skin from cooked garlic and tomato and place them in a blender with 1 clove peeled raw garlic, cumin, sweet pimentón, hot pimentón, and ½ cup of liquid from the potatoes.
  10. Blend until smooth.
  11. Add this sauce to the potatoes and cook for 5 minutes.
  12. Add the cod to the pot and cook until it just flakes, for about 3 minutes.
  13. Stir in the asparagus.
  14. Raise the heat so the liquid bubbles.
  15. Break the egg into the pot.
  16. Use a fork to stir it into the cod and potatoes, for about 1 minute.
  17. Remove from heat and allow the stew to rest for 5 minutes.
  18. Serve in shallow soup bowls with fresh crusty bread and enjoy!
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