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Spanish Fish & Tomato Stew
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Ingredients
- extra virgin olive oil45 ml
- Onion1 medium
- Garlic4 cloves
- celery2 sticks
- carrot1 carrot
- sweet smoked Spanish paprika2 tsp
- dried thyme1/2 tsp
- Diced Tomatoes1 can (15 oz / 425 grams)
- fish broth1 1/2 cups (360 ml)
- saffron threads1/4 tsp
- baby gold potatoes1 lb
- cod fillets3 fillets (8 oz / 225 grams each)
- Lemon juice1 tbsp
- sea salt & black pepperto taste
- Chopped parsleyfor garnish
Allergens (inferred from ingredient names): celery, fish
Nutrition per serving (modelled estimate, not measured): kcal 350, protein 28, fat 15, carbs 28, fiber 4, sugar 5
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: spainonafork.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed