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.
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
- Heat olive oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- Add the tomatoes and bell peppers, and cook for 5 minutes.
- Stir in the paprika and saffron threads, then pour in the white wine and broth. Bring to a simmer.
- Add the cod pieces to the pot, cover, and let it simmer for 30-40 minutes, or until the cod is tender.
- 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