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Merluza a la Cazuela | Spanish Fish Stew with Seafood
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30 min
Quick
Knuspr-Küche
Zarte Kabeljaufilets und saftige Garnelen, sanft pochiert in einer aromatischen Weißweinsauce mit süßen Erbsen, sonnengereiften Tomaten und feiner Petersilie. Ein spanischer Klassiker voller Frische und Meeresaroma.
Ingredients
Preparation method
Preparation
Peel and finely chop the yellow onion and garlic cloves. Wash the fresh flat-leaf parsley, shake dry, and finely chop. Pat the cod fillets dry, cut into even pieces, and season with a little fine sea salt and freshly ground black pepper. Rinse the prawns and pat them dry as well.
Prepare the sauce
Heat the extra virgin olive oil in a wide braising pan or a Spanish cazuela over medium heat. Sauté the chopped onion for about 4–5 minutes until translucent. Add the garlic and sweet paprika powder and sauté gently while stirring for about 1 minute until fragrant.
Dust with the wheat flour and cook for 1 minute while stirring constantly to create a smooth binding. Deglaze with the dry white wine and let it reduce by half so the alcohol evaporates.
Chef's tip
For an especially traditional touch, you can use an authentic clay casserole (cazuela de barro) on the stovetop or in the oven. Clay retains heat evenly and ensures tender fish.
A chilled Spanish white wine like Verdejo or Albariño pairs excellently with this dish.
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