Basque Codfish Stew Recipe

Codfish fillets: Fresh chunks of codfish provide the main protein and absorb the stew's flavors.

Olive oil: Used for sautéing the vegetables, adding a rich and smooth base.

Onion: Adds sweetness and depth to the stew.

Garlic cloves: Infuses the dish with a robust and aromatic flavor.

Red bell pepper: Contributes a sweet and slightly tangy taste.

Green bell pepper: Adds a mild, grassy flavor that complements the red bell pepper.

Tomato sauce: Forms the rich and savory base of the stew.

Fish stock: Enhances the seafood flavor and adds depth to the stew.

Paprika: Provides a smoky and slightly spicy kick.

Salt: Enhances all the flavors in the stew.

Black pepper: Adds a hint of heat and complexity.

Bay leaves: Infuse the stew with a subtle, earthy aroma.

Parsley: Freshly chopped for garnishing, adding a burst of color and freshness.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness, which will enhance the overall flavor of the stew. Additionally, when adding the codfish chunks, be gentle to avoid breaking them apart. The fish should be simmered just until it flakes easily with a fork, ensuring it remains tender and moist.

• codfish fillets - Substitute with haddock fillets: Haddock has a similar texture and mild flavor, making it a suitable replacement for codfish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to olive oil.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different but pleasant taste to the stew.

• garlic cloves - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• red bell pepper - Substitute with pimentos: Pimentos have a sweet and mild flavor similar to red bell peppers and can be used as a replacement.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a slightly richer flavor and can add a mild heat to the dish.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, making them a good alternative to tomato sauce.

• fish stock - Substitute with vegetable stock: Vegetable stock can be used if fish stock is unavailable, though it will slightly alter the flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the stew.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also darken the color of the stew.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• bay leaves - Substitute with thyme: Thyme can provide a different but complementary herbal note to the stew.

• parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor, which can be a good garnish alternative to parsley.

• Allow the Basque Codfish Stew to cool completely before storing. This helps prevent condensation, which can lead to a watery stew.
• Transfer the cooled stew into airtight containers. Glass containers are preferable as they do not retain odors and are microwave-safe.
• Label the containers with the date of preparation. This ensures you keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. The flavors will meld beautifully over time.
• For longer storage, place the airtight containers in the freezer. The stew can be frozen for up to 3 months without losing its rich flavors.
• When ready to enjoy, thaw the frozen stew in the refrigerator overnight. This gradual thawing helps maintain the texture of the codfish and vegetables.
• Reheat the stew gently on the stovetop over medium heat, stirring occasionally. Add a splash of fish stock or water if the stew appears too thick.
• Garnish with freshly chopped parsley just before serving to revive its vibrant color and fresh taste.

• Gently reheat the Basque Codfish Stew on the stovetop. Place the stew in a large pot over low to medium heat. Stir occasionally to ensure even heating and prevent sticking. Heat until the codfish is warmed through, about 10-15 minutes.
• Use the microwave for a quicker option. Transfer a portion of the stew to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the stew is evenly heated.
• For a more controlled reheating, use a double boiler. Place the stew in the top part of the double boiler and simmer water in the bottom part. This method gently heats the stew without direct contact with the heat source, preserving the texture of the codfish and vegetables.
• If you have an oven-safe dish, preheat your oven to 350°F (175°C). Transfer the stew to the dish, cover with aluminum foil, and bake for about 20-25 minutes, or until the stew is heated through. This method is great for reheating larger portions.
• For a more rustic approach, reheat the stew in a cast-iron skillet. Heat the skillet over medium heat, add the stew, and stir occasionally. This method can add a slight caramelization to the tomato sauce and enhance the flavors.

• Large pot: Essential for cooking the stew and ensuring even heat distribution.

• Wooden spoon: Ideal for stirring ingredients without scratching the pot.

• Chef's knife: Necessary for chopping the onion, bell peppers, and parsley.

• Cutting board: Provides a safe and stable surface for chopping vegetables and herbs.

• Measuring cups: Used to measure the fish stock and tomato sauce accurately.

• Measuring spoons: Essential for measuring paprika, salt, and black pepper.

• Garlic press: Useful for mincing garlic cloves quickly and efficiently.

• Ladle: Perfect for serving the stew into bowls.

• Tongs: Handy for adding and removing the codfish chunks from the pot.

• Serving bowls: Used to present the finished stew attractively.

Prepare ingredients in advance: Chop the onion, garlic, and bell peppers ahead of time and store them in airtight containers.

Use pre-made stock: Opt for store-bought fish stock to save time on preparation.

One-pot cooking: Use a large pot to cook everything together, reducing the number of dishes to clean.

Quick simmer: Bring the stew to a boil first, then reduce to a simmer to speed up cooking.

Pre-measure spices: Measure out the paprika, salt, and black pepper before you start cooking.