Nº 71 · Fish & Prawns · serves 4
Spanish Cod and Potato Stew
In Spain: Bacalao guisado con patatas
Pearly white cod on a bed of potato, pepper and tomato, drizzled with good olive oil: pure Spanish home cooking.
Ingredients serves 4
Tick off what you already have at home.
Budget tip: frozen hake or coley instead of bacalao (approx. €3)
PescaderíaMercadonaMercado municipal
Aisle: pescadería / congelados. Desalted cod is often in the freezer section; fresh cod is at the fishmonger.
Any supermarketMercado municipal
Aisle: frutería. Spanish peppers are large and fleshy; markets often sell them cheaper per kilo.
MercadonaCarrefourPescadería
Aisle: caldos y sopas. Fish stock in cartons is common; fishmongers may give heads and bones for homemade stock.
MercadonaMASEl Corte Inglés
Aisle: aceites. Check for 'virgen extra' on the label; local Málaga mills often appear in regional chains like MAS.
Any supermarket
Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.
Any supermarket
Aisle: conservas / encurtidos. Pitted manzanilla olives are standard; markets often sell loose local olives too.
To serve
Any supermarket
Aisle: panadería. Freshly baked in every supermarket; the local panadería is often better.
Method
- 1
Cut the potatoes into 1 cm slices and lay them in the bottom of the slow cooker. Scatter the onion, garlic and pepper over the top.
- 2
Mix the passata, stock, 2 tbsp oil and paprika, pour it over and season lightly with salt. Cook for 3–4 hours on LOW or 2 hours on HIGH.
- 3
Are the potatoes soft? Pat the fish dry, cut it into 5 cm pieces and lay them on top. Drizzle with the remaining oil.
- 4
Put the lid on and cook for 20–30 minutes on LOW (15–20 on HIGH), until the fish is pearly white and separates into flakes.
- 5
Scatter over the olives (optional), only now taste for salt, and serve with bread to mop up the sauce.
Flavourful Cooking · slowcookerspain.com/en/recipes/spanish-cod-and-potato-stew/