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Galician Fish Stew

  • ACTIVE: 25 MIN

This traditional fisherman's stew is punched up by ajada, a spicy Galician sauce made with olive oil, garlic and paprika.

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  1. Four 6-ounce skinless halibut fillets
  2. Kosher salt
  3. 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
  4. 1 cup fish stock or clam broth
  5. 1/2 cup dry white wine
  6. 2 bay leaves
  7. 1 medium onion, quartered
  8. 3 cups coarsely chopped Swiss chard leaves (6 ounces)
  9. 1/4 cup extra-virgin olive oil
  10. 4 garlic cloves, thinly sliced
  11. 1 tablespoon sweet Spanish paprika
  12. Crushed red pepper
  1. Season the halibut with salt and refrigerate for 30 minutes. In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt. Bring to a boil, cover and simmer over low heat for 15 minutes.
  2. In a small saucepan, heat the oil. Add the garlic and cook over low heat until golden, 4 minutes. Stir in the paprika and crushed red pepper; remove from the heat.
  3. Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.
  4. Transfer the halibut and potato stew to shallow bowls. Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil. Stir well, pour it over the fish and serve.

Suggested Pairing

Minerally Albariño.