All i Pebre de Pescado (Spanish Fish Stew)

Ingredients

• 500g (1.1 lb) fresh cod fillets 500g (1.1 lb) fresh cod fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add minced garlic and sliced red bell pepper. Sauté until the peppers are softened.
2. 2.
   Add smoked paprika and saffron threads to the pot. Stir well to coat the peppers and garlic with the spices.
3. 3.
   Add diced potatoes, bay leaf, and fish or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
4. 4.
   Cut the cod fillets into bite-sized pieces and season with salt and pepper. Gently add the fish to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
5. 5.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
6. 6.
   Serve the All i Pebre de Pescado hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cod fillets — Make sure to choose fresh and high-quality cod fillets for the best flavor and texture. If fresh cod is not available, you can use frozen cod fillets, but make sure to thaw them properly before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the All i Pebre de Pescado with crusty bread to soak up the flavorful broth.
• Feel free to customize the stew by adding other seafood such as shrimp or mussels.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the All i Pebre de Pescado in deep bowls, allowing the vibrant red broth to take center stage. Garnish with fresh parsley for a pop of color and serve with crusty bread on the side.

Presentation advice

To enhance the presentation, arrange a few pieces of fish on top of the stew and sprinkle some additional saffron threads for an elegant touch. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the dish.