Classic FISH Stew from the Basque Country | Marmitako de Bacalao

EPISODE 1250 – How to Make a Basque Stew with Cod and Vegetables | Marmitako de Bacalao Recipe

FULL RECIPE HERE:

Classic FISH Stew from the Basque Country | Marmitako de Bacalao

SPANISH OLIVE OIL I USED:
🇪🇸Picual (SPAIN) Extra Virgin Olive Oil

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bienvenidos and welcome to another episode of Spain on a fork today once again we’re making a dish from the beautiful region of Pais Vasco also known 
as the basque country like I told you in the past famously known for making some of the best 
recipes in the world we’re talking a cozy fish and vegetable stew this is known as Marmitako de Bacalao and let me tell you this dish has layer upon layer of so many simple yet delicious flavors it’s easy to make where there’s no tricky techniques or weird equipment needed and the best part is all done in about 40 minutes using just one pot folks serve this stew next to a crunchy 
baguette and of course a bottle of Spanish red wine more specifically from the region of la riojayou’re going to have yourself a fabulous meal alright let’s just jump right into this I’m going to heat 
a stock pot with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml make 
sure you use the good stuff here as this is what truly makes a difference link where you can get the Spanish one I’m using from the Georgetown Olive Oil Company in the description box below while the oil is heating 
I’m going to roughly chop one medium sized onion roughly chop four cloves of garlic and 
cut one red and one green bell pepper each one to small bite-sized squares and 
if you prefer you can chop the vegetables before you heat the pan then we’ll add the 
chopped vegetables into the stock pot and we’ll mix them around that way they’re 
all coated in the olive oil and since we cut the vegetables into larger pieces 
you don’t have to mix this continuously but do every minute or so that 
way everything evenly sautes after about 4 minutes and the 
vegetables are lightly sauteed I’m going to add in one teaspoon of sweet 
smoked Spanish paprika which is 2 1/2 grams and half a teaspoon of dried 
thyme which is half a gram and we’ll give it a quick mix and like I’ve told 
you in the past when you’re working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we’ll add in half a cup of tomato sauce which is 120 grams as always I made mine by finely grating fresh tomatoes but you can also use canned 
tomato sauce here which is similar to passata and we’ll give it a mix until it’s well mixed 
together and then simmered for a few minutes while tomato sauce is simmering I’m going to cut two medium sized potatoes that have already been peeled washed and patted dry each into small 
bite-sized pieces that are 2 cm thick which is 3/4 of an inch for this recipe I’m using Yukon 
Golds but you can use whatever potatoes you like After simmering the tomato 
sauce between 3 to 4 minutes and you can see it’s slightly thickened 
we’ll add in the chopped potatoes along with half a cup of dry white wine 
which is 120 ml If wine is not your thing you can sub it for any broth of your choice 
with a squeeze of fresh lemon juice and season with sea salt and a generous 
portion of freshly cracked black pepper and we’ll give it a mix until it’s well mixed 
together and then simmer it for a few more minutes after about 3 minutes and the alcohol has been 
cooked off in the wine we’ll add in enough fish broth to just barely cover the ingredients you 
can also use chicken broth here vegetable broth or even water if you like just make sure 
to season accordingly if you’re using water and then we’ll add in one bay leaf turn it 
up to a high heat and give it a gentle mix once it comes to a boil we’ll place a lid 
on the stock pot and lower the fire to a low heat and we’re going to simmer this between 
15 to 20 minutes or until the potatoes are just cooked through In the meantime let’s get 
our final ingredient ready I’m going to add in two cod fillets over some paper towels and 
pat them completely dry size of the fillets that I’m using are 8 oz which is 225 gram each 
and I am using cod 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 fillet into small bite-sized pieces okay let’s move back to the stock pot after 
simmering the potatoes between 15 to 20 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 need more time simmer this for a bit longer and add in 
more liquid as needed for the final step I’m going to remove the bay leaf add in the 
pieces of cod and gently mix them into the stew and then we’ll place the lid back 
on the stock pot and simmer this for another 3 to 4 minutes or until the fish is 
just cooked through then we’ll remove the stock pot from the heat transfer 
some of the stew into a shallow bowl and garnish with fresh parsley check it 
out our cozy fish and vegetable stew from the Basque Country is done easy to make 
beautiful presentation and all done in about 40 minutes using just one pot let’s 
give this a try and see how it turned out once again folks Marmitako de Bacalao truly what honest home cooking is all about 
little bit of everything here we go I’m sneaking in a quick bite check that out first things first with that 
first bite it warms your soul and fills you with so much goodness and you know like I 
told you at the beginning the Basque Country famously known for making some of the 
best dishes in the world this right here truly proving it easy to make heart 
healthy give it a try at home once again next to a crunchy baguette and a bottle of Spanish red wine from the beautiful region of La Rioja you’re gonna have yourself a fabulous meal really quick before 
I go a shout out to a couple of my patreons Ronald Kemp, Steven Riggs and John Kochanowski 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 
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the Spain on a fork family till the next time hasta luego!!