Fish stews abound in Spain and other Mediterranean countries because of their versatility. A combination of white fish, potatoes, and tomatoes creates the broth, and the addition of spicy chorizo enlivens the stew and helps make the flavors dance. Here I used cod, but any firm, white fish will work equally well. Simple to prepare, and healthy, fish stews are a worthwhile addition to your everyday cooking repertoire.
Spanish Cod Stew with Chorizo Recipe
1 lb baby Yukon Gold potatoes, sliced into 1/2 inch rounds
2 T olive oil
1 large leek, root end and dark green ends trimmed, leaving the white and light green parts, rinsed well, halved, and sliced into 1/4 inch half moons
6 oz chorizo, sliced into 1/2 inch disks
3 cloves garlic, minced
28 oz can diced tomatoes, with juice
1/2 cup dry white wine
one pinch saffron
1 small yellow squash, diced
3 T Italian parsley, minced
Kosher salt and pepper to taste
1 lb cod fillets, cut into four pieces
handful of micro greens
As always with cooking, if you prep your ingredients beforehand, everything is golden after that. It’s called “mis en place,” a French term that roughly means, “things are where I put them.” And when the heat’s on, it’s nice to know you’re organized and ready to go.
Place potatoes in pot and add water about two inches above potatoes. Cover and bring to boil, then reduce heat to simmer, cooking about 10-15 minutes, or until potatoes are firm tender. Drain.
In large saucepan, warm oil over medium heat. Add chorizo and leeks, stirring regularly, until chorizo is browned and leeks are softened, about 5-7 minutes. Add garlic and stir to release fragrance, about 30 seconds. Add tomatoes, wine, 1 1/2 cups water, salt, and saffron, stirring to combine. Bring to boil, then cover pan partially and simmer for 15 minutes. Add potatoes, squash, and parsley, and season with salt and pepper.
Place cod fillets on top of stew, cover, and simmer gently for 6-8 minutes, or until fish is firm and flakes with a fork.
Using a spatula, place cod in warmed, shallow bowls and spoon broth over fish. Garnish with micro greens.
Serves 2-4.
Light and healthy, add the fish at the last few minutes to cook and absorb the flavors you’ve created in the stew.
My wine buddy, Stephanie Davis from Winacea, who also happens to be a Certified Sommelier, was worried that her pairing might be a little cheesy, but thought this Spanish stew calls out to its Motherland for Spanish red wine. She suggests trying a red blend from the Monsanto region that focuses on the grapes Mazuelo, Syrah, and Garnacha. She found a producer, Cellar Can Blau, who makes a dry wine with deep, red fruit flavors, tobacco and earthy notes. It also has a friendly and approachable price tag @$13/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
