Cantabrian Cod Stew (Estofado de Bacalao Cantábrico)

Estofado de Bacalao Cantábrico, or Cantabrian Cod Stew, is a traditional dish from the Cantabrian cuisine, known for its rich flavors and hearty ingredients.

Cantabrian Cod Stew (Estofado de Bacalao Cantábrico)

Ingredients

  • 500g salted cod, soaked and desalted
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 3 tomatoes, diced
  • 2 bell peppers, sliced
  • 1 cup white wine
  • 1 cup fish or vegetable broth
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1/2 tsp saffron threads
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
  2. Add the tomatoes and bell peppers, and cook for 5 minutes.
  3. Stir in the paprika and saffron threads, then pour in the white wine and broth. Bring to a simmer.
  4. Add the cod pieces to the pot, cover, and let it simmer for 30-40 minutes, or until the cod is tender.
  5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Saucepan Measuring cup Measuring spoons

Serving suggestions

Serve the Estofado de Bacalao Cantábrico with crusty bread or over a bed of rice for a complete meal.

Tips & tricks

Soaking the salted cod in water for 24-48 hours, changing the water several times, will help to remove excess saltiness.

Cost

$20