Spanish pimenton is a type of smoked paprika and gives this dish it’s unique flavor. Cod Stew with Pimenton.
Dry cured Italian salami is a fine substitute. Just add an extra pinch of pimenton.
- ¼ cup extra-virgin olive oil
- 2 red bell peppers, cored and quartered lengthwise
- 1 large yellow onion, trimmed at top and bottom, peeled and quartered lengthwise
- 2 roma tomatoes, quartered lengthwise
- ¼ teaspoon fennel seeds
- ½ teaspoon spanish pimenton powder
- 1 (8‑inch) piece of dry cured spanish choizo, cut into bit size pieces
- 1 pound cod fillet, cut into 4 equal portions
- salt and pepper, as needed
- ½ teaspoon red wine vinegar
- fennel fronds, as garnish, optional
Over medium heat, warm a medium-sized Dutch oven with lid. Add the oil, the peppers, onions, tomatoes, fennel seeds, pimenton and the chorizo. Stir to coat. Add ¼ cup water and season lightly with salt and pepper.
Let vegetables simmer with the lid closed for one hour, stirring occasionally, but carefully to keep the pieces large, until the vegetables become very soft. Taste the accumulated broth and adjust seasoning with more salt and pepper. Add the red wine vinegar. Gently stir to incorporate.
Carefully lay the fish pieces on top of the vegetables. Try to keep the fish pieces from touching each other. Cover and cook again for ten minutes until the fish is no longer translucent.
Carefully place each piece of fish into each of four shallow serving bowls. Add some tomato, red pepper and chorizo pieces. Spoon some broth on top each piece of fish. Garnish with optional fennel fronds. Serve immediately.