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Words & Brush Recipe Corner: Classic Spanish Paprika Fish
Albert Bevia, Spain on a Fork! March 6, 2024
This Spanish Paprika Fish, known as Bacalao al Pimentón, is what classic Spanish food is all about. We’re talking a ton of great textures & flavors, super easy to make and done in about 30 minutes. Serve this dish next to a crunchy baguette and a bottle of red Rioja wine for an incredible meal.
Cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, then add in 3 whole cloves of garlic (skins removed), season generously with sea salt and 2 bay leaves, heat with a high heat
In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
While the oil is heating, crack 1 large egg into a bowl, season with sea salt & black pepper and whisk together, add 4 tbsp flour (30 grams) into a separate bowl, then add the cod fillets over some paper towels and pat dry, season with sea salt & black pepper, coat each fillet, first in the flour and then into the egg wash, add to the hot fry pan, fry the fillets for 2 minutes per side or until lightly golden fried, no need to fully cook through at this stage, then remove and set aside
Using the same pan with the same heat, add in 1 small onion finely chopped and 3 cloves garlic roughly chopped, mix continuously, after 2 to 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all purpose flour, mix continuously, after 2 minutes add in 1/2 cup (120 ml) white wine, a generous teaspoon (3 grams) of sweet smoked Spanish paprika, 1/2 tsp (.50 grams) dried thyme and season with sea salt & black pepper, mix together and then simmer
Once the alcohol has cooked off in the wine, about 3 minutes, add in 1 cup (240 ml) fish broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the cod fillets back into the pan, simmer for 5 minutes or until the fish is fully cooked through
After about 20 minutes, the potatoes should be perfectly cooked through, you can always pierce them with a toothpick to ensure they are done, remove them from the stock pot and transfer into serving dishes, reserve some of the cooking water just in case your paprika sauce dries up or is too thick
Top off the potatoes with the cod fillets and then the paprika sauce, sprinkle with chopped fresh parsley, serve at once, enjoy!
For more instructions watch the video
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Truly it is a specialty to churn out a story well with prefect expression. It starts with a spark, maybe words, poetry, or reading a good book.
Quite a few of us are aspiring writers while many are established or just published their first works. Tell us how you went about publishing your first work? What kind of work did you publish? Do you have another career, and also a family? How did you juggle everything else?
For most it there are life changes as we dabble with the dream, to create a story, something to put it in print and seeing your name on the shelf. Publishing and getting your name out there has seemed to change. Now you can simply have an interview and post it on Tik Tok to promote your books.
Some have to go the route of self publishing, to which it maybe the case for someone who writes and draws, or paints to make it appealing for someone to purchase and buy the book. After all the art of writing is also the art of selling your book. My genre is Celtic Fantasy by the way. I have three books, the last one on the epilogue. A temporary writer's block, but it requires more research and rough drafts at this point.
The art of writing is a journey. I have been following this author a bit.
