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

1. 1

   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

2. 2

   Heat a stock pot with a medium heat and add in the olive oil

3. 3

   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

4. 4

   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

5. 5

   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)

6. 6

   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

7. 7

   Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!