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bacalao-fish-stew-recipe

Bacalao Fish Stew Recipe

A hearty and flavorful fish stew made with salted cod, potatoes, and tomatoes.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Spanish
Servings 4 servings
Calories 350 kcal

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden Spoon

Ingredients:  

Main Ingredients

  • 500 g salted cod (bacalao) soaked overnight and drained
  • 2 large potatoes peeled and diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 400 g canned tomatoes diced
  • 1 cup fish stock
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp parsley chopped, for garnish

Instructions: 

  • 1. Heat the olive oil in a large pot over medium heat.
  • 2. Add the chopped onion and garlic, and sauté until softened.
  • 3. Add the diced potatoes and cook for a few minutes.
  • 4. Stir in the paprika and black pepper.
  • 5. Add the canned tomatoes and fish stock. Bring to a boil.
  • 6. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  • 7. Add the soaked and drained salted cod. Simmer for another 10 minutes.
  • 8. Garnish with chopped parsley and serve hot.

Notes:

Make sure to soak the salted cod overnight to remove excess salt.

Nutrition value:

Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 1200mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Bacalao, Fish Stew, Seafood
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