Spanish Cod Fish Stew ala Alvarado

Name: Spanish Cod Fish Stew ala Alvarado
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs. fresh cod loins, sliced into 1-inch medallions; 3 large yellow potatoes, sliced 1/2 inch; 1 small, sweet onion (preferably Vidalia) coarsely chopped; 4 garlic cloves, minced; 2 tbsp Spanish EVOO; 2 tbsp Smoked Spanish Paprika; 1 tbsp Sea salt; Pinch ground black pepper

Rob Alvarado @cook_108345118

During my years in Madrid, my family and I would have this stew once a week to keep home dinners less complicated yet enjoy the most sustainable fish we could buy. The recipe calls for fresh cod not to be confused with salt cod. When possible, ask your fish monger to cut out the loin of the long portions that are found in their cold case. A hearty loin is less likely to break up in the simmer than a thin filet.

Rob Alvarado @cook_108345118

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Ingredients

40 minutes

4 servings

1.5lbs. fresh cod loins, sliced into 1-inch medallions
3large yellow potatoes, sliced 1/2 inch
1small, sweet onion (preferably Vidalia) coarsely chopped
4garlic cloves, minced
2 tbspSpanish EVOO
2 tbspSmoked Spanish Paprika
1 tbspSea salt
Pinchground black pepper

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Steps

40 minutes

1

Using a 4-quart pan, warm your EVOO and sauté your sliced potatoes, until they are well coated. Once sufficient heat has built up, place a top on the pan and steam the potatoes for a few minutes until semi-cooked. No need to add water since the potatoes and the EVOO will create enough steam. Lower your heat to medium or medium low depending on your conduction.
2

Add your onions, and sauté for about 3 minutes and if necessary, you can use the steam method with them as well. After the onions have gotten to half tenderness add your garlic and smoked paprika, salt, and pepper. Give once last stir so your ingredients find their happy marriage.
3

Add your cod medallions over the sauteed ingredients, you can give this a gentle stir as well, by using a wooden spoon. Be kind to this fish, treat it well and it won’t break up. Then add your 1 cup of water to cover most but not all the ingredients in the pan. You want those medallions prominently on top, being careful not to submerse them completely.
4

Check once more for salt. If needed add a pinch. Once the water comes to a boil, lower the pan’s lid. Gently simmer for about 3 minutes cover or uncovered for about 5 minutes.
Please don’t overcook the fish, it will turn into fish flakes in your pan and your monger would not want to hear that those beautifully cut loins turned into flakes in a soup!
5

You can substitute cod for halibut which delivers a sweeter flavor and firm density. As for a side dish, my favorite is sautéed kale (see photo) or Swiss chard. A wedge of avocado on top also delivers a subtle contrast in flavor and color. Serve with crusty baguette or ciabatta.