Andalusian Fish Stew | One of Spain's Best-Kept Secrets

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!