Basque fish stew with potatoes and peppers
- ⏱ 1 hour 10 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A thick Basque-style fish stew with potatoes, peppers, cod, and crispy potato matchsticks.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Basque fish stew wi...
0/0
COOK 1COOK 2
1Peel the potatoes
2Slice the aromatics
Finely slice the onion, green pepper, red pepper, and...
3Plate and serve
+ 16 more steps in the app
Basque fish stew wi...
0/0
COOK 2COOK 1
1Peel the potatoes
Peel the Nanna Tate potatoes
Use a knife to break each potato into rough chunks –...
2Slice the aromatics
3Plate and serve
+ 16 more steps in the app
Ingredients
- 1 kg Nanna Tate potatoes (peeled)
- olive oil, to taste
- 1 onion (finely sliced)
- 1 green pepper (finely sliced)
- 1 red pepper (finely sliced)
- 3 garlic cloves (finely sliced)
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 400 g tinned chopped tomatoes
- 700 ml fish stock
- 600 g cod fillet (chopped into bite-size pieces)
- 1 bunch dill (roughly chopped)
- 1 lemon (zested)
- 1 Nanna Tate potato for matchsticks (peeled and julienned)
- vegetable oil, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Peel the potatoes COOK 1
- Peel the Nanna Tate potatoes
- Use a knife to break each potato into rough chunks – this encourages starch to thicken the broth, To get really jagged edges, only cut the potatoes partway through, twist the blade to break them in half
2. Slice the aromatics COOK 2
- Finely slice the onion, green pepper, red pepper, and garlic cloves
3. Julienne the potato COOK 2
- Peel and julienne the Nanna Tate potato for matchsticks
4. Chop the cod COOK 2
- Chop the cod fillet into bite-size pieces
5. Soften the aromatics COOK 1
- In a wide pan, heat a splash of olive oil
- Add the onion, peppers and garlic and cook for 8-10 minutes until softened
- Stir in the smoked paprika and tomato paste and cook for 1-2 minutes
- In the wide pan, add the chopped tomatoes and stock
- Tip in the potato shards
- Season with salt and pepper and bring to a gentle simmer
🤝 Cook 2 hands over the aromatics.
6. Chop the dill COOK 2
- Roughly chop the dill
- Zest the lemon
7. Simmer the potatoes COOK 1
- Simmer for 25-30 minutes until the potatoes begin to break down slightly and the broth thickens
8. Heat frying oil COOK 2
- While the potatoes cook, heat a few centimetres of vegetable oil in a heavy-bottomed, high sided pan to 180°C
- In the hot oil, fry the potatoes until crisp and golden
- Remove with a slotted and season with salt
🤝 Cook 1 hands the heavy-bottomed, high sided pan to Cook 2.
9. Poach the cod COOK 1
- Once the potatoes have broken down, lightly season the cod
- Add it to the stew and leave to poach for around 7 minutes
🤝 Cook 2 hands over the cod.
10. Plate and serve BOTH
- Ladle the stew into bowls
- Top with a handful of crispy potato matchsticks, fresh dill, lemon zest and drizzle with more olive oil
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