Entree: Spain – Asturias – Caldereta de Pescado (Hearty Asturian fish stew of firm white fish cooked with potatoes, tomatoes, and peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 29 min

Total 44 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets such as cod or monkfish, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, about 6 oz (170 g), seeded and diced
- 2 medium potatoes, about 1 lb (450 g), peeled and cut into 1/2-inch (1.3 cm) slices
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock or water
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 bay leaf
- Salt to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Heat olive oil in a wide heavy pot over medium heat. Add chopped onion and cook until softened, about 5–6 minutes. Add garlic and diced red pepper and cook 2–3 minutes more until fragrant.
2. Stir in potatoes, crushed tomatoes, smoked paprika, and bay leaf. Pour in white wine and fish stock, stirring to combine. Bring to a gentle simmer, cover, and cook until potatoes are nearly tender, about 15–18 minutes.
3. Season the broth with salt and black pepper to taste. Add the fish pieces gently to the pot, pushing them into the liquid so they are mostly submerged. Simmer uncovered for 6–8 minutes until fish is opaque and cooked through.
4. Remove bay leaf, adjust seasoning if needed, and sprinkle chopped parsley over the stew. Serve hot with lemon wedges and crusty bread for dipping.