Championship Codfish Marmitako

Ingredients

- Codfish Trainera Trainera
- Fish stock
- Red onion, red and green peppers
- Chorizo peppers
- Garlic
- Potatoes
- Whisky or Brandy
- Oil and salt

Preparation

CODFISH MARMITAKO:

Today we bring you this great cod recipe, and I say "great" because this recipe is one of those that constantly win the marmitako contest up north. Although they make it with bonito, we make it with cod because we like it better!

A marmitako is a potato stew with fish, generally with bonito. It is a very simple recipe, like almost any stew, since you can put everything together, cook it in an express pot and it can be eaten, we suppose. But if you dedicate time to it, letting things take flavor and cook for the necessary time, you will get a spectacular stew. And we, as we never give up on quality, we choose the championship cod marmitako, here it goes!

THE BROTH:

First things first, to make a marmitako we need fish stock, and not a bad canned one, because if you are going to spend 3 hours to make this dish, do not settle for just anything. Our recommendation is that you make it yourself. It is very easy, we take a leek, a bay leaf and the scrapes and fish heads that you want, we give it a wiggle with a drizzle of hot oil in a pot and add liquid, first white wine to deglaze and then a couple of liters of water, and let it cook 20-30 minutes over low heat and soft.

THE SOFRITO:

While our broth is being made, we take the peppers and hydrate them in warm water, that is to say, we put them in a bowl with warm water and forget about them. We chop the peppers, the onions and the garlic very very small, and we poach them to infinity together with the cayenne. Don't panic, but it would be great if it would poach for about an hour and a half. Heat a little oil in the pot where we are going to succeed with this piece of marmitako, and poach the vegetables over low heat with a pinch of salt but, when they are soft, add a ladleful of fish stock every 10 minutes, to hydrate and form a delicious cream. Be careful not to let it stick! After an hour and a half, add the flesh of the hydrated chorizo peppers, how to do it? With a knife we scrape the meat of the peppers, add it to the sauce and add a glass of brandy or whiskey and let it cook until the alcohol evaporates. When the sauté is finished, we pass it through a potato masher, if we have one, and if not, the blender can be used, but the puretas will scold us!

Finishing and Presentation

THE FINAL TOUCH:

When we are going to have the cream of poached vegetables ready, we cut some pieces of potato of the size you like and add them. We shake the pieces in the pot with the cream for about 10 minutes and cover with the fish broth. Let it simmer until the potatoes are ready. Cut the cod into pieces of a similar size to the potato and when they are cooked, turn up the heat to high, add the cod and remove immediately.

For this stew to be perfect, when we add the cod, the recipe_people should already be seated in their respective places.

Tricky trick: if you like your stews with a thick broth when adding the broth, you can add a few pieces of stale bread that will give it more body and will not be thrown away.

We hope you give it a try and don't settle for just anything! And now you can have a marmitako contest with your friends or family and show off your culinary skills!

Aupa!