Galician Cod Caldeirada with Saffron Potatoes, Onion and Pimentón
A one-pot Atlantic Spanish stew of cod gently poached over saffron-tinted potatoes with sweet onion and smoked pimentón. Cod is the iodine king of the sea, and a single fillet here delivers the full daily target your thyroid hormones are built from.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 160g cooked (~200g raw fillet)wild cod fillet
- 220g (about 1 medium-large)yellow potato, peeled and sliced 5mm thick
- 60g (1/2 small)yellow onion, thinly sliced
- 2cloves (6g)garlic, sliced
- 1.5tbsp (21g)extra-virgin olive oil
- 1tsp (2g)smoked sweet pimentón (smoked paprika)
- 1small pinch (~0.1g, 8-10 threads)saffron
- 1leafdried bay leaf
- 100mllow-sodium vegetable broth (or water)
- 10g (small handful)flat-leaf parsley, chopped
- 1/2(15ml juice)lemon, juiced
- 1/4tspsea salt (non-iodized)
- 1/8tspblack pepper
Instructions
- 01
Crumble the saffron threads into 2 tablespoons of warm broth and let bloom 5 minutes.
- 02
Heat 1 tablespoon of the olive oil in a wide lidded skillet over medium heat. Add the onion and cook 5 minutes until soft and translucent. Stir in the garlic and pimentón and cook 30 seconds, until the paprika is fragrant but not scorched.
- 03
Lay the potato slices in an overlapping single layer over the onion. Season with half the salt and the bay leaf. Pour over the saffron broth plus the remaining broth so the liquid comes about halfway up the potatoes.
- 04
Cover and simmer 12 minutes, until a knife slides easily through a potato slice but they still hold their shape.
- 05
Pat the cod dry, season with the rest of the salt and pepper. Nestle the fillet over the potatoes, drizzle with the remaining 1/2 tablespoon olive oil, cover, and cook 6 to 8 minutes until the cod flakes with gentle pressure.
- 06
Lift the cod onto a warm bowl, ladle the potatoes and broth around it, and finish with parsley and a squeeze of lemon. Discard the bay leaf.
Nutrition (per serving)
- Calories
- 570kcal
- Protein
- 33g
- Carbs
- 42g
- Fat
- 22g
- Fiber
- 5g
- Selenium
- 48mcg
- Zinc
- 1.4mg
- Iron
- 2mg
- B12
- 1.4mcg
- Iodine
- 150mcg
- Sodium
- 600mg