This stew combines the tenderness of cod with the delicate flavor of shrimp, enhanced by fresh vegetables and aromatic herbs. It is a recipe that, while simple, offers a burst of Mediterranean flavors and a perfect texture, ideal for a comforting and elegant meal.
Ingredients
- 400 g cod loin
- 300 g peeled shrimp
- 2 tomatoes, diced
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, cut into strips
- 150 ml fish stock
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
1. Prepare the vegetables
Start by heating the two tablespoons of olive oil in a large pan over medium heat. It’s important that the pan is wide enough for the ingredients to cook evenly and not overcrowd. Add the chopped onion first, spreading it evenly over the pan’s base, followed by the chopped garlic. Sauté these ingredients for 2 to 3 minutes, stirring constantly so they don’t burn. They should reach a soft golden color, releasing their aroma without burning, forming the aromatic base of the stew.
2. Add the vegetables
Add the red bell pepper strips, distributing them evenly among the onion and garlic. Then add the diced tomatoes. Stir gently to mix all the ingredients. Lower the heat slightly and let the vegetables cook over low heat for about 5 minutes. This allows the flavors to blend and the tomatoes to start breaking down, creating a juicy, slightly thick base that will add natural sweetness to the stew.
3. Add the fish stock and tomato paste
Pour the 150 ml of fish stock over the vegetables and mix well. Add the tablespoon of tomato paste, making sure it dissolves completely into the liquid. Cook the mixture over low heat for about 10 minutes, stirring occasionally. This time allows the sauce to thicken gradually and the flavors of the vegetables and tomato to concentrate, adding depth to the stew. If the sauce becomes too thick, you can add an extra tablespoon of stock to adjust the consistency.
4. Cook the cod
Cut the cod into medium-sized pieces to ensure even cooking. Gently add it to the pan, submerging it in the vegetable sauce. Cook over low heat for about 5 minutes. During this time, the cod will turn opaque and flake easily with a fork. It’s important not to overcook it, as it could become dry. Slow cooking allows the fish to absorb the flavors of the stew without losing its firm and juicy texture.
5. Add the shrimp
Add the peeled shrimp directly to the pan, distributing them evenly over the cod and sauce. Cook for an additional 3 to 5 minutes, until the shrimp turn a bright pink color and are firm to the touch. Stir gently so the cod pieces do not break. This step is crucial, as shrimp cook quickly and add a delicate flavor that complements the fish and vegetables perfectly.
6. Season and finish
Season with salt and pepper to taste. Sprinkle the tablespoon of fresh chopped parsley on top just before serving, to preserve its aroma and vibrant color. The freshness of the parsley enhances the flavors of the stew and adds an attractive final touch. Serve the stew hot, accompanied by white rice, pasta, or steamed potatoes for a complete and balanced meal.
This cod and shrimp stew is ideal for both special occasions and a family meal. Its preparation, though detailed, allows the flavors to blend harmoniously and offers a dish full of color, aroma, and taste, where each ingredient maintains its unique character while integrating into the complexity of the stew.