This Spanish Seafood Stew, known as Caldereta de Bacalao y Gambas, is one of Spain’s best-kept seafood stews. We’re talking layer upon layer of so many great flavors, easy to make and all done in a little over 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish white wine for an incredible meal.
INGREDIENTS Serves 4
60 ml extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 onion
2 carrots
1 teaspoon sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
120 ml dry white wine
480 ml fish broth
2 cod fillets 225 grams each
225 gr prawns peeled & deveined
1 egg
30 gr plain flour
handful chopped fresh parsley
sea salt & black pepper
METHOD
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the almonds and 4 whole cloves of garlic (peeled), fry for 4 to 5 minutes or until golden fried all around, then remove from the pan (reserving the olive oil) and transfer into a mortar
the meantime, pat the cod fillets dry with paper towels, cut each one into 2 evenly sized pieces, for a total of 4 pieces of cod, season with sea salt & black pepper
Crack the egg into a bowl, season with sea salt & black pepper and whisk together, add the flour into a separate bowl, coat each cod fillet, first in the flour and then into the egg wash
Using the same pan with the same heat, add in the cod fillets, all in a single layer, fry for 3 minutes per side or until golden fried and cooked through, then remove from the pan and set aside
Once again, using the same pan with the same heat, add in the onion roughly chopped, 4 cloves of garlic thinly sliced and the carrots cut into small bite-size pieces.
Mix continuously with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and simmer, once the tomato has slightly thickened, about 3 minutes, add in the white wine, mix together and then simmer
In the meantime, move back to the mortar with the almonds and garlic, add in 2 tablespoons chopped fresh parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture
Once the alcohol has cooked off in the simmering wine, about 3 to 4 minutes, add in the almond & garlic paste and the fish broth, raise to a high heat and give it a gentle mix
While the broth is heating, add the prawns over some paper towels and pat dry, season with sea salt & black pepper
Once the broth comes to a boil, add the cod fillets back into the pan, along with the prawns ,all in a single layer, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the prawns are cooked through, remove from the heat.
Serve directly out of the pan or transfer into shallow bowls, sprinkled with chopped fresh parsley.
Original Recipe Spain on a fork
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