Andalusian Fish Stew | One Of Spain’s Best-kept Secrets

"This Andalusian fish stew from Cádiz, known as pescado en amarillo, is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and done in about 40 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a fabulous meal. To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, white sea bass, or even tilapia. Either way, make sure to pat the fish completely dry. That way, it absorbs all the flavors in the pan."

Preparation Time10 min

Cooking Time35 min