Pimentón Cod Stew gets its unique flavor from Spanish pimentón powder. A spice that’s similar to smoked paprika and is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavor without adding too much heat to the dish.
Pimentón Cod Stew gets its unique flavor from Spanish pimentón powder. Smoked paprika may be substituted if you like.
- ¼ cup extra-virgin olive oil
- 4 ounce diced pancetta
- 2 red bell peppers (cored and quartered lengthwise)
- 1 yellow onion (trimmed at stem end only, peeled and quartered lengthwise)
- 2 Roma tomatoes (quartered lengthwise)
- ½ teaspoon fennel seeds (lightly toasted)
- 1 teaspoon ground pimentón (see notes)
- 1 cup water
- sea salt and freshly cracked black pepper (to taste)
- 2 teaspoon sherry vinegar (or more to taste)
- 4 (6‑oz) center cut cod filets
- 4 fresh fennel fronds (as garnish, optional)
Over medium heat, warm a medium-sized Dutch oven or other stew pot with a lid. Add the oil and pancetta and cook, stirring often, until golden brown and beginning to crisp, about 4 minutes.
Lower the heat to medium-low and add the peppers, onions, tomatoes, fennel seeds, pimentón, and 1 cup water. Gently stir to coat and then season lightly with salt and pepper.
Let vegetables simmer with the lid closed for about one hour, gently swirling the pot occasionally, until the vegetables become very soft but stay intact. Add the vinegar. Gently stir to incorporate. Taste the broth and adjust seasoning with more vinegar, salt, and pepper if needed.
Carefully lay the fish filets on top of the vegetables. Try to keep the fish from touching each other. Ladle each filet with a few spoonfuls of broth. Cover and cook again for ten minutes or until the fish is no longer translucent.
Carefully place each piece of fish into each of four shallow serving bowls. Add some tomato, red bell pepper, onion, and pancetta pieces. Spoon some broth on top of each piece of fish. Garnish with optional fennel fronds. Serve immediately.