Cod, leek and potatoes stew: a tribute to my favourite fish market
We are almost 10 days behind Christmas Eve and at home we are already equipped for the occasion. Since we decided to serve fish as a main course, we headed on Saturday to our favourite fish market (it only can be Aldens) and bought the best produce. We entered the shop aiming for two sea bass and so we got. I am counting the days down to put them in the oven. I confess it: I can’t wait.
However, every time we pop into Aldens we always buy a bit more than what we need on the day. Their display of fresh fish is widely varied and astonishing, just as much as their customer service. In these conditions, neither me nor my girlfriend can resist and just walk out with a few pieces of produce. Squid, mussels, clams, whole cuttlefish (they’ve got in now in stock, thank you!)… Think of seeing all of this as you smell a true sea scent inside the shop. It’s simply impossible not to go for something else.
Besides the two sea bass, we also got a couple of cod loins. We bought it and used it on previous occasions achieving great success so we have repeated ever since. Yesterday, it was a one-pot kind of day-the weather was freezing again- and cooking fish is quite recurrent over Christmas, being the Seafood soup the most remarkable dish of the season. We rather decided to follow Enrique’s advice (once again) a cook a cod, leek and potatoes stew, just as he did on his TV programme last week.
This stew is quite similar to the Tuna marmitako we cooked some time ago. In fact, it takes more or less the same time and the cooking process is identical. I wasn’t sure whether I should keep the cod skin or not, but I saw the chef doing it so I proceeded like wise. As usual, I recommend you to let it sit for a short while after cooking it. The blast of flavour you will get afterwards will be massive-and we all always aim for the most flavourful meal, don’t we?
INGREDIENTS (SERVES 4)
Potatoes (4, large)
Cod loins (4)
Green pepper (1)
Garlic cloves (4)
White wine (1/2 glass)
Smoked paprika (1 teaspoon)
Plain flour (2 tbsp)
DIRECTIONS FOR COOKING
Finely chop the garlic cloves, the pepper and the onion. In a pot, heat up some olive oil and simmer all the vegetables with a pinch of salt. When they are tender, chop the leek and cook it the same way.
2. Chunk the potatoes and cook in the pot with the vegetables for a couple of minutes. Add the smoked paprika and stir until it’s fully integrated. Do the same with the flour.
3. Drop the white wine and increase the heat to high in order to evaporate the alcohol. This will take no more than two minutes, though you will realise it’s done when the alcohol smell vanishes.
4. Pour water in the pot up to covering the content. Add a pinch of salt and pepper and boil at medium-low heat for 25 to 30 minutes. In the meantime, start dicing the cod loins and set aside for later.
5. Once the potatoes are cooked, and the broth is slightly thick, drop the cod into the pot and cook it for no more than three minutes. Let the stew sit for five minutes after finishing and serve in bowls.