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

1. 1Heat a stockpot with a medium heat and add in the olive oil
2. 2After a couple of minutes, add in the chopped onion, garlic, and roasted red bell peppers, mix together, then mix every 1 to 2 minutes
3. 3In the meantime, cut the potatoes into small bite-sized pieces that are 1/4 inch thick (0.635 cm)
4. 4Once 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
5. 5When 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
6. 6In the meantime, lay the cod fillet over some paper towels and pat dry, then season with salt & pepper, and then finely chop it
7. 7After 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
8. 8Transfer into shallow bowls and garnish with fresh parsley, enjoy!