Spanish Cod Stew
This Spanish cod stew combines fresh cod, chickpeas, spinach, and boiled eggs in a smooth tomato broth seasoned with sweet and hot smoked paprika. Blending the vegetable base gives the broth body while the cod cooks gently until tender and flaky.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- ½ teaspoon salt
- 1 red bell pepper diced
- 2 carrots diced
- 1 leek sliced
- 2 cloves garlic minced
- 1 tablespoon sweet smoked paprika
- 1 tablespoon hot smoked paprika
- 2 bay leaves
- 2 tomatoes chopped
- 1 tablespoon flour
- 1 l fish broth
- 250 g spinach
- 1 can chickpeas 14-ounce / 400 g
- 500 g fresh cod cut into pieces
- 6 hard-boiled eggs sliced
Instructions
- Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and ½ tsp salt, then sauté for 4 minutes until softened.
- Add 1 red bell pepper, diced, and cook for 3 minutes. Stir in 2 carrots, diced, and cook for 2 minutes, then add 1 leek, sliced, and cook for another 2 minutes. Add 2 cloves garlic , minced, and cook for 1 minute until fragrant.
- Stir in 1 tbsp sweet smoked paprika, 1 tbsp hot smoked paprika, and 2 bay leaves. Cook for 30 seconds, then add 2 tomatoes, chopped, and cook for 5 minutes. Sprinkle in 1 tbsp flour and cook for 2 minutes, stirring constantly.
- Pour in ½ l Fish Broth, bring the mixture to a gentle simmer, and cook for 15 minutes.
- Remove the bay leaves and blend the vegetable and tomato mixture with a hand blender until smooth. Return the bay leaves, then pour in the remaining ½ l Fish Broth and stir until combined. Add the 250 g spinach and cook for 3 minutes until wilted, then stir in 1 can chickpeas.
- Gently place 500 g fresh cod pieces into the stew. Cook over low heat for 8 minutes, until the cod is opaque and flakes easily.
- Serve the Spanish cod stew hot with the 6 hard-boiled eggs, sliced, arranged over the top.
Notes
Toast the Paprika Briefly: I cook the paprika for only 30 seconds because this releases its aroma without allowing it to become bitter.
Remove the Bay Leaves Before Blending: Take both leaves out before using the hand blender, then return them to the smooth broth for the remaining cooking time.
Handle the Cod Gently: Once the fish is in the pot, keep the heat low and avoid vigorous stirring so the cod remains in tender pieces.
Slice the Eggs Before Serving: I slice the boiled eggs just before adding them to each bowl so they stay neat and make the stew feel complete.
Nutrition
Calories: 255kcal | Carbohydrates: 15g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 222mg | Sodium: 1018mg | Potassium: 957mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10312IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 3mg
