This Hearty Stew is Spain´s BEST-KEPT Recipe | Bacalao a la Tranca

So today we have such an exciting episode. We're making a recipe from the historic city of Zamora which is located in the region of Castilla y León where they house some of the oldest vineyards in all of Spain. We're talking Bacalao a la Tranca. This is basically a Spanish stew with cod and vegetables and let me tell you it's got so many great textures and flavors. It's very easy to make and it's all done in just 40 minutes folks. Serve the Spanish stew next to a crunchy baguette to mop up all that goodness and a bottle of Spanish wine. From the wine region of Zamora you're gonna have yourself an instant trip to beautiful España. This video is sponsored by allfoodspain.com and let me tell you All Foods Spain has one mission and one mission only that is to sell the highest quality cod that hails from Spain. We're talking El Barquero. This is the cod that you will find served at all the high-end restaurants and sold at gourmet shops all over Spain and now you can finally get your hands on it. We're talking perfectly cut cod fillets that are seasoned to perfection meaning you just take them out of the package and cook them and you're in for the best cod of your life. You'll find a link where you can get this amazing Spanish cod in the description box below and if you use coupon code SPAIN on fork 10 you're gonna get 10% off your order. Let's begin by grabbing a large fry pan heating it with a medium heat and adding in a quarter cup of extra virgin olive oil which is 60 milliliters. While the olive oil is heating I'm going to grab two 7 ounce cod fillets which are 200 grams each and pat them completely dry. The ones that I'm using are from El Barquero so there's no need to season them. If you're using regular cod fillets make sure to season them with a kiss of sea salt once they're fully patted dry. Then we'll add in some all-purpose flour into a shallow bowl. Season it with a little freshly cracked black pepper and mix it together and we'll coat the cod fillets in the flour mixture making sure it's evenly coated all around. Let me tell you by taking this step it's going to ensure that the cod has a beautiful crust in the outside and that the inside of the fish doesn't dry out and it stays nice and moist. Once the cod fillets are coated I'm going to add them into the fry pan with the hot olive oil and we're going to cook the cod fillets for two minutes per side. You don't want to fully cook them through at this stage, just give them a beautiful golden crust. In the meantime let's start getting the rest of the ingredients ready. I'm going to roughly chop one medium-sized onion, thinly slice four cloves of garlic and cut one red and one green bell pepper into thin strips. And we'll also cut three small potatoes that have been peeled, washed and patted dry each one into rounds that are a quarter inch thick which is a little over half a centimeter. To make this recipe you want to use potatoes that are a bit more waxy than starchy as they hold their shape better when they're cooking and they won't fall apart. Alright let's move back to the cod. It's been cooking for four minutes. Once again that's two minutes per side and it's not fully cooked through we just gave it a beautiful golden crust in the outside. At this point I'm going to remove the cod fillets from the pan and add them over a wire rack. Now using the same pan with the same heat I'm going to add in all the chopped vegetables except for the potatoes. And we'll mix the vegetables around that way they're all coated in that olive oil. And since we cut the vegetables into larger chunks you don't have to mix this continuously but do get in there every minute or so that way they all evenly sauté. After about five minutes and all the vegetables are lightly sautéed I'm going to add in the pieces of potato, a generous teaspoon of sweet smoked Spanish paprika, which is three grams, and we'll season with sea salt and freshly cracked black pepper. And we'll give it a quick mix until everything is well mixed together. As always the Spanish paprika that I'm using is from Kiva. You'll find a link where you can get some in the description box below and if you buy it from that link you'll also get 25% off your order. Once everything is well mixed I'm going to add in two cups of fish broth which is 480 milliliters. You'll find a link where you can get the Spanish fish broth I'm using for this recipe in the description box below as well. Then we'll turn up the heat to a high heat and we'll give it a mix and bring the broth to a boil. Once the broth comes to a boil I'm going to place the lid on the pan and we'll lower the fire to a low-medium heat and we're going to simmer this between 15 to 20 minutes or until those potatoes are perfectly cooked through. After about 20 minutes I'm going to remove the lid from the pan and at this point those potatoes should be perfectly cooked through. You know you can always pierce them with a toothpick and if it easily goes in they are ready to go. For the final step I'm going to add in the cod fillets back into the pan and we'll place the lid on the pan and go for another two to three minutes here. This is enough time for those cod fillets to be fully cooked through and for that cod to absorb all the flavors in the pan. After about three minutes I'm going to remove the pan from the heat and we'll garnish with some hard-boiled eggs. This is optional but traditionally added into the stew. And a sprinkle of finely chopped fresh parsley. Check it out our bacalao a la tranca is done. A beautiful Spanish stew with cod and vegetables from the historic city of Zamora. Easy to make, beautiful presentation and the kind of food that's going to fill your body with so much goodness. Let's give it a try and see how it turned out. Once again folks bacalao a la tranca. Here we go. That cod. It just melts in your mouth and then the rest of the ingredients give it the most incredible textures and flavors. Folks you saw this a classic recipe from the historic town of Zamora. Give this a try at home like I told you beginning next to a baguette to mop up all that goodness and a wine from the wine region of Zamora. You're gonna have yourself an instant trip to beautiful España. Really here before I go shout out to a couple of my patrons Debbie Lee, Maria, Dark Matter, Catherine Deshaies and Karen Reynolds. And guys thank you so much for being patrons of Spain on a Fork. You know how much I appreciate you. If you enjoyed today's video hit that like button as it really helps out the channel. Leave me a comment below and as always don't forget to share this video with your family and friends that Spain on a Fork community can continue to grow. Till the next time. Hasta luego.