Spicy Basque-Style Fish Stew

Ingredients

While the original Thai dish, Pla duk phat phet, is a spicy stir-fried catfish dish, this Basque adaptation transforms it into a hearty fish stew. The Thai flavors are replaced with Basque spices, such as paprika and chili peppers, and the stir-frying technique is replaced with simmering. The result is a rich and flavorful stew that showcases the essence of Basque cuisine. We alse have the original recipe for Pla duk phat phet, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or hake 500g (1.1 lb) white fish fillets, such as cod or hake
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the sliced bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, chili powder, and bay leaf. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Pour in the fish or vegetable broth and bring to a simmer.
6. 6.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Season with salt and pepper.
7. 7.
   Cover the pot and let the stew simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Remove the bay leaf and garnish with fresh parsley.
9. 9.
   Serve the Spicy Basque-Style Fish Stew hot with crusty bread.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets, such as cod or hake, for the best flavor and texture. Ensure the fillets are boneless and skinless for easy preparation.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the stew.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the broth and simmer until thickened.
• Experiment with different types of fish to vary the flavors and textures of the stew.
• Serve the stew with a dollop of aioli or garlic mayonnaise for an authentic Basque touch.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Spicy Basque-Style Fish Stew in deep bowls, allowing the aromatic broth to surround the fish fillets. Accompany it with crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Basque charm.