Caldillo de Pintarroja with a Twist

Ingredients

• 500g (1.1 lb) pintarroja fillets, cut into chunks 500g (1.1 lb) pintarroja fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1/4 cup white wine 1/4 cup white wine
• 4 cups fish or vegetable broth 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): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced tomatoes, sliced bell peppers, and diced zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Sprinkle paprika, cumin, dried oregano, and bay leaf into the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the white wine and let it simmer for a minute to allow the alcohol to evaporate.
5. 5.
   Add the pintarroja chunks to the pot and gently stir to combine with the vegetables and spices.
6. 6.
   Pour in the fish or vegetable broth, season with salt and pepper to taste, and bring the stew to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and let the Caldillo de Pintarroja simmer for about 20 minutes, or until the fish is cooked through and tender.
8. 8.
   Remove the bay leaf from the stew and discard.
9. 9.
   Serve the Caldillo de Pintarroja hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pintarroja — Make sure to remove any skin and bones from the pintarroja fillets before adding them to the stew to ensure a smooth dining experience.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Caldillo de Pintarroja with crusty bread to soak up the flavorful broth.
• If pintarroja is not available, you can substitute it with other firm white fish such as cod or haddock.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices as desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Caldillo de Pintarroja in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Caldillo de Pintarroja with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Spanish feel.