Spanish Fish Stew
This Spanish Fish Stew is a simple yet satisfying dish, perfect for a weeknight meal. The combination of flaky fish, savory tomatoes, and aromatic spices creates a rich and flavorful stew. The addition of chile sauce and saffron gives it a bold, slightly spicy taste, while the parsley garnish adds a refreshing touch.
Ingredients
- 1.5 pounds Fish fillets, cut into 3-inch pieces (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Cornmeal
- 1 tablespoon Bacon fat
- 1 tablespoon Olive oil
- 1/2 cup Onion, sliced
- 1 cup Tomato, chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons Chile sauce
- 1/8 teaspoon Saffron threads (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Oregano (Quantity estimated (not specified in original recipe))
- 1 cup Potato balls (optional) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the fish into approximately 3-inch pieces. Season the fish with salt and then roll each piece in cornmeal to coat evenly.
- 2In a large skillet or Dutch oven, heat the bacon fat and olive oil over medium heat. Add the sliced onion and fry until softened and lightly browned, about 5 minutes. Add the cornmeal-coated fish and cook until lightly browned on all sides, about 5 minutes.
- 3Add the chopped tomato, chile sauce, salt to taste, saffron, and oregano to the skillet. Add enough tomato to barely cover the fish. Bring to a simmer and cook for a few minutes, or until the fish is cooked through and the sauce has slightly thickened, about 10 minutes.
- 4Serve the fish stew on a platter. Garnish with potato balls (if using) and a generous sprinkling of chopped fresh parsley.