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Spanish Fideuà de Pescado | Crispy Fish & Noodle Pan
(0)
35 min
Under an hour
Gurkerl Küche
Die Fideuà ist die beliebte valencianische Schwester der Paella – statt Reis bilden feine, goldbraun angeröstete Nudeln die aromatische Basis. Mit zartem Kabeljau, sonnengereiften Tomaten, edlem Safran und kräftigem Fischfond im Backrohr vollendet. Außen knusprig aufgestellt, innen wunderbar saftig!
Preparation method
Preparation & searing the fish
Preheat the oven to 200 °C top/bottom heat. Peel and finely chop the garlic. Pat the cod fillet dry, cut into bite-sized cubes, and season with a pinch of salt and pepper. Warm the fish stock in a small pot and let the saffron threads steep in it.
Heat 2 tbsp of olive oil in an ovenproof paella pan or large skillet. Gently sear the cod pieces on all sides for about 2 minutes, then remove and set aside on a plate.
Toasting noodles & preparing the sofrito
Add another 2 tbsp of olive oil to the pan. Add the fine soup noodles and toast over medium heat for about 3–4 minutes, stirring constantly, until golden brown. This toasting process gives the fideuà its distinctive nutty aroma.
Chef's tip
Traditionally, fideuà is served with fresh homemade garlic mayonnaise (aioli), which pairs wonderfully with the delicate fish.
The classic secret to a perfect fideuà is the noodles standing upright at the end of the baking time in the oven – creating the delicious contrast between a juicy base and a crispy top.
Ingredients
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