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Spanish Codfish Stew

April 27, 2012 by Joan Nova in Finishing Touches, Fish/Seafood, Spanish/Tapas | 13 Comments

There’s more to stew than beef!

In fact, I prefer a chicken or fish stew over beef. I’ve presented a Spanish Fish Stew on these pages before and I do it again because it’s a really special dish that is aromatic, bursts with flavor on your palate and is good for you. In fact, this is the kind of post that makes me drool as I type — I can almost taste it again. :)

The vegetables and seasonings roast together creating an intensely flavorful and aromatic broth.

… particularly when the marinated fish is layered on top and its juices drip into the mix.

Finishing Touch: A couple of drops of sherry vinegar, a few leaves of chopped parsley, a couple of chopped almonds.

5.0 from 2 reviews
Spanish Cod Fish Stew
  • 1 lb. fresh codfish cut in 2 inch pieces
  • 2 potatoes sliced thinly
  • 1 carrot sliced
  • ½ cup peas
  • 4 ripe Roma tomatoes sliced thinly
  • ½ sweet onion sliced thinly
  • 3 cloves garlic sliced thinly
  • stuffed green olives
  • capers
  • marinated artichokes chopped
  • 1 bay leaf
  • olive oil
  • 1 pinch saffron
  • Spanish paprika
  • dry seasonings (salt, pepper, oregano)
How To
  1. Cut fish and coat in blend of olive oil, saffron, paprika, garlic and dry seasonings. Let sit while you prepare other ingredients.
  2. Drizzle olive oil on bottom of glass bake dish and sprinkle with salt and pepper.
  3. Layer potatoes, tomatoes, onions, carrots, peas, artichokes, olives, capers, bay leaf, etc.
  4. Top with fish and pour seasoned oil over it.
  5. Sprinkle a little more dry seasonings.
  6. Cover with aluminum foil.
  7. Bake at 350 degrees for approximately 30 minutes until vegetables are cooked and fish flakes.
1. Cut potatoes and carrots very thinly. If they are thick, you should partially pre-roast them and then layer fish and finish dish. 2. Serves 3.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Ben says:

    And I drooled as I read. Delicious!
    Ben recently posted..How to cook and store beansMy Profile

  2. sippitysup says:

    I make a very similar stew, but the next time I make I am definitely using almonds in it too. GREG
    sippitysup recently posted..Los Angeles "We Love It!"My Profile

  3. bellini says:

    I saw the photo on Facebook and drooled all the way over here.

  4. Wow, this is a gorgeous stew Joan. Great photography and I love the asparagus draped over the side. I have to pin it.
    Sam @ My Carolina Kitchen recently posted..Arugula tossed in a Truffle Oil & Sherry Vinaigrette – a 5 Star French SaladMy Profile

  5. I saw this on Facebook also. It looks delcious and knowing you it is. The picture is so perfect I just want to grab a fork and dig in. Bravo!
    Platanos, Mangoes and Me! recently posted..COD FISH, MY WAY – BACALAO, A MI MANERAMy Profile

  6. This looks delicious–full of complex flavors. I have made Vizcaina-style bacalao, but never a Spanish stew using the fresh version of the fish. Love the dry rub you used and can only imagine that the drizzle of sherry vinegar rounded everything out perfectly. Another great recipe.
    Flavors of the Sun recently posted..Recipes with Wings: Curried CouscousMy Profile

  7. Buela says:

    Yum ! Can’t wait to try my hand at are so appealing and lifelike that I feel I can smell the aromas.


  8. I love stew, too. There’s something so wonderful about all those flavors and foods simmering away together that just makes me happy!
    the wicked noodle recently posted..skillet cookie {with toffee & chocolate chips}My Profile

  9. Katie says:

    My fork is at the ready. Bring it on!

  10. one of jonny and my favorite food memories is eating this dish (almost exactly – except w/o olives) in a small seaside resort north of Barcelona. It was one of those unexpected treats in a gorgeous setting and it was incredibly simple. People don’t think of stews as warm-weather fare, but this is definitely one that translates really well in the summertime (with a tall glass of cold white wine of course! or cold rioja!). fabulous!

  11. Bren says:

    What a pretty, pretty dish! I love codfish in every possible way. I like the inclusion of artichoke. I have that same plate, too. :)

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