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Bienvenidos and welcome to another episode of Spain on a fork today we're coming in with a very unknown Spanish recipe this time from the beautiful province of Cadiz famously known for being the birthplace of sherry vinegar and having some beautiful beaches we're talking Pescado en Amarillo and I tell you this fish stew is filled with so many great textures and flavors It's easy to make and the best part done about 40 minutes folks serve this dish next to a crunchy baguette and a bottle of Spanish white wine you're gonna have yourself a fabulous meal
alright let's just jump right into this I'm going to heat a stockpot with a medium heat and add in a 1/4 cup of extra virgin olive oil which is 60 ml link where you can get the Spanish one I'm using which makes all the difference here in the description box below while the oil is heating I'm going to cut two slices from a baguette each one being 1-inch thick which is 2.5 cm remove the skins from six cloves of garlic and reserve 10 blanched almonds you can also use almonds with skins here then we'll add the ingredients into the stockpot and you want to make sure they're on a single layer and we're going to go between 3 to 4 minutes here
or until the ingredients are lightly golden fried all around once the ingredients are lightly golden fried we'll remove them from the stockpot and transfer them into a mortar now using the same heat with the same heat I'm going to add in one medium-sized yellow onion that I finely chopped and we'll mix the onion around continuously that way it doesn't brown too quickly and it all evenly sautés
after about 4 minutes and the onions are lightly sauteed I'm going to add in half a cup of dry white wine which is 120 ml If wine is not your thing you can also use white grape juice here or any broth of your choice with a squeeze of fresh lemon juice we'll also pinch in a 1/4 teaspoon of saffron threads which is a little under a quarter gram link where you can get the Spanish golden saffron I'm using in the description box below and half a teaspoon of dried thyme which is half a gram and we'll give it a mix and then simmer it for a couple minutes while the wine is simmering I'm going to cut two medium-size potatoes that have already been peeled washed and patted dry each into small bite-size pieces
I'm using gold potatoes but you can use any potatoes you like after simmering the wine between 3 to 4 minutes and the alcohol has been cooked off we'll add in the sliced potatoes and season everything with sea salt and freshly cracked black pepper and we'll give it a mix until it's well mixed together then we'll add in 3 cups of fish broth which is 720 ml you can also use chicken broth here or even veggie broth if you like and then we'll raise it to a high heat and give it a gentle mix
while the broth is heating let's move back to the mortar with the slices of fried baguette garlic and almonds I'm going to add in 2 tablespoons of chopped parsley which is about 5 grams and a pinch of sea salt and using a pestle we'll pound down on the ingredients until they're well mashed you can also use a food processor here hand blender or even a NutriBullet once the broth comes to a boil in the stockpot we'll add in the bread mixture and we'll give it a mix until it's well mixed together
and then we'll place a lid on the stockpot and lower the fire to a low medium heat and we're going to simmer this for about 15 minutes or until the potatoes are just cooked through In the meantime let's start prepping our final ingredient I'm going to add two cod fillets over some paper towels and pat them completely dry size of the fillets I'm using are 8 oz which is 225 grams each and I am using cod that i bought frozen and thawed out but you can also use the fresh stuff here as well as any other type of firm white fish then we'll season
the cod with sea salt and freshly cracked black pepper and you just have to do this on one side and then cut each cod fillet into bite-size pieces ok let's move back to the stockpot after simmering the potatoes for about 15 minutes they should just be cooked through you know you can always pierce them with a toothpick just to ensure that they're done If you see that yours still need more time just simmer them for a bit longer at this point I'm going to add in the pieces of fish and half a cup of frozen peas which is 75 grams and we'll give it a gentle mix until it's well mixed together and then we'll place the lid back on the stockpot and simmer this for another 3 to 4 minutes
or until the fish is just cooked through and the peas are nice and tender once the fish is just cooked through we'll remove the lid and turn off the heat then we'll squeeze in 1 tbsp of fresh lemon juice over the stew which is 15 ml and give it one gentle final mix then we'll transfer some of the mixture into a shallow bowl and garnish with some fresh parsley check it out our Andalusian fish stew from Cadiz is done easy to make beautiful presentation
and all done in about 40 minutes let's give this a try and see how it turned out once again folks Pescado en Amarillo a very unknown recipe from the province of Cadiz a little bit of everything here we go wow we are in for a treat today check that out this right here is what honest home cooking is all about as we got fresh ingredients and we got so many flavors out of this the fish is beautifully cooked absorbed everything in the pan and the rest of the ingredients that lift up goodness with the saffron really shining through easy to make heart-healthy give it a try at home
once again next to acrunchy baguette and a bottle of Spanish white wine and an Albarino from Rias Baixas you're gonna have yourself a fabulous meal really quick before I go a shout-out to to a couple of my patreons Tom Pagano, Maria and Karen Reynolds again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release
new content and to become a part of the Spain on a Fork family till the next time hasta luego!
