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Gallineta a la cazuela | Spanish Redfish Stew with Potatoes
(0)
50 min
Under an hour
Gurkerl Küche
Ein traditioneller spanischer Fischeintopf: Saftiges Rotbarschfilet sanft pochiert auf einem herzhaften Bett aus Erdäpfeln, rotem Paprika, Paradeisern und Weißwein. Wärmend, aromatisch und herrlich unkompliziert.
Ingredients
Preparation method
Preparation & vegetable base
Peel and wash the waxy potatoes, then cut them into slices approx. 0.5 cm thick. Peel and finely chop the onion and garlic. Wash the red bell pepper, remove the core and seeds, and cut into bite-sized strips. Rinse the redfish fillet under cold water, pat dry, and cut into pieces approx. 4–5 cm in size.
Heat the olive oil in a wide braising pot or cazuela over medium heat. Gently sauté the onions and bell pepper strips for approx. 5 minutes until soft. Stir in the chopped garlic and sweet paprika powder and toast briefly for 1 minute to release the delicate paprika aroma.
Add the chopped tomatoes and bay leaves, then simmer for 3–4 minutes. Deglaze with the white wine and let it reduce for 2 minutes to allow the alcohol to evaporate.
Chef's tip
Gentle cooking: Do not let the fish boil under any circumstances; instead, let it gently poach in the hot steam and broth with the lid on. This keeps the delicate flesh of the redfish wonderfully juicy and prevents it from falling apart.
Variation tip: If you have fresh tomatoes on hand, you can grate or dice 3 ripe tomatoes instead. A small splash of sherry instead of white wine also lends the stock a wonderfully Andalusian touch.
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