Basque Codfish Stew Recipe

Salted codfish: Codfish that has been preserved with salt. It needs to be soaked overnight to remove excess salt before cooking.

Olive oil: A staple in Mediterranean cooking, used for sautéing and adding richness to the stew.

Onion: Adds a sweet and savory base flavor to the stew.

Garlic: Provides a pungent and aromatic flavor that complements the fish.

Red bell pepper: Adds sweetness and color to the stew.

Green bell pepper: Adds a slightly bitter flavor and vibrant color.

Tomatoes: Provide acidity and a rich, hearty base for the stew.

Fish stock: Enhances the seafood flavor of the stew.

Paprika: Adds a smoky and slightly spicy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Parsley: A fresh herb used for garnish, adding a bright and fresh finish.

When preparing salted codfish, ensure it is thoroughly soaked overnight to remove excess salt. Change the water several times during the soaking process to achieve the best flavor and texture. This step is crucial for balancing the saltiness in the final stew.

• salted codfish - Substitute with fresh codfish: If you can't find salted codfish, fresh codfish can be used. Just add a bit more salt to mimic the flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and can be used in place of olive oil for cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct replacement for onions.

• garlic cloves - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and can be used interchangeably with red bell peppers.

• green bell pepper - Substitute with poblano pepper: Poblano peppers have a slightly different flavor but can add a nice depth to the stew.

• chopped tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used if fresh tomatoes are not available. Use the same amount.

• fish stock - Substitute with vegetable stock: Vegetable stock can be used as a base if fish stock is not available, though it will slightly alter the flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used as a direct replacement for black pepper.

• parsley - Substitute with cilantro: Cilantro can be used for garnish if parsley is not available, though it will add a different flavor profile.

• 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. For best results, use containers that are the right size for your portions to minimize air exposure.

• If you plan to consume the stew within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, place the airtight containers in the freezer. The stew can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the fish and vegetables.

• Reheat the stew gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can make the codfish tough.

• If the stew appears too thick after reheating, add a splash of fish stock or water to reach your desired consistency.

• Garnish with fresh parsley just before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Place the leftover Basque codfish stew in a saucepan.
  2. Add a splash of fish stock or water to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the stew is heated through. This should take about 10-15 minutes.
  4. Taste and adjust the seasoning if necessary before serving.

• Microwave Method:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the stew is thoroughly heated.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the stew to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the stew is bubbling and heated through.
  5. Stir halfway through the heating process to ensure even warming.

• Slow Cooker Method:

  1. Place the leftover Basque codfish stew in your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the stew is hot and ready to serve.
  4. This method is great for maintaining the stew's texture and flavor without overcooking.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place the stew in a heatproof bowl that fits snugly over the pot without touching the water.
  3. Stir occasionally, heating until the stew is warmed through. This gentle method helps prevent the fish from becoming tough.

• Large pot: A large pot is essential for cooking the stew, allowing enough space for all ingredients to simmer together.

• Olive oil: Used for sautéing the vegetables, adding flavor and preventing sticking.

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

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

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

• Measuring spoons: Ensures accurate measurement of olive oil, paprika, salt, and black pepper.

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

• Bowl: Useful for holding the chopped vegetables before adding them to the pot.

• Ladle: Perfect for serving the stew into bowls.

• Colander: Used for draining the soaked codfish before adding it to the stew.

• Serving bowls: For presenting the finished stew to your guests.

• Kitchen timer: Helps keep track of the simmering time to ensure the codfish is cooked perfectly.

Prep ingredients ahead: Chop the onion, garlic, and bell peppers in advance and store them in the fridge.

Use canned tomatoes: Opt for canned chopped tomatoes to save time on chopping.

Pre-soak codfish: Soak the salted codfish overnight to reduce prep time on the cooking day.

Batch cook fish stock: Make a large batch of fish stock and freeze portions for future recipes.

One-pot cooking: Use a large pot to minimize cleanup and streamline the cooking process.