Introduction: The Heart of Spanish Cuisine
Pisto, a beloved Spanish vegetable stew originating from La Mancha, represents the soul of Mediterranean cooking. This traditional dish, often compared to ratatouille, transforms humble vegetables into a symphony of flavors. Our special variation elevates the classic recipe by introducing tender, flaky cod, creating a nutritious and aromatic meal that captures the essence of Spanish coastal cuisine.
Ingredients (Metric Measurements)
For the Pisto
- 400 g fresh cod fillet
- 1 medium aubergine (approximately 250 g), diced
- 1 medium courgette (approximately 200 g), sliced
- 1 green bell pepper (approximately 150 g), chopped
- 1 red bell pepper (approximately 150 g), chopped
- 2 garlic cloves, finely minced
- 1/2 fresh chili pepper, deseeded and chopped
- 1 medium onion (approximately 150 g), diced
- 1 sprig fresh rosemary
- 1 small bunch fresh dill
- 50 g Kalamata olives, pitted and halved
- 400 g canned diced tomatoes
- 1 teaspoon coconut blossom sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- Freshly ground black pepper to taste
- Coarse sea salt for seasoning
Step-by-Step Cooking Instructions
Preparation (15 minutes)
- Wash and prepare all vegetables, cutting them into uniform, bite-sized pieces.
- Pat the cod fillet dry with kitchen paper and season with salt and pepper.
- Finely chop garlic, chili pepper, and herbs.
Cooking Process (30 minutes)
- Heat olive oil in a large, heavy-bottomed skillet over medium heat.
- Sauté onions and garlic until translucent, approximately 3-4 minutes.
- Add diced aubergine and cook for 5 minutes, stirring occasionally.
- Incorporate bell peppers and courgette, cooking for an additional 5 minutes.
- Add diced tomatoes, chili pepper, coconut blossom sugar, and rosemary.
- Simmer the vegetable mixture for 10-12 minutes until slightly reduced.
- In a separate pan, gently pan-fry the cod for 3-4 minutes per side until golden and cooked through.
- Integrate Kalamata olives into the vegetable stew.
- Carefully place the cooked cod on top of the pisto.
- Garnish with fresh dill and a sprinkle of coarse sea salt.
Nutritional Information
Per Serving
- Calories: 280 kcal
- Protein: 25 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 5 g
- Sodium: 620 mg
Cooking and Preparation
- Total Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Servings: 4
- Difficulty Level: Intermediate
Expert Cooking Tips and Tricks
- Choose firm, fresh cod for the best texture and flavor.
- Allow vegetables to caramelize slightly for enhanced taste.
- Use a cast-iron skillet for more even heat distribution.
- Do not overcook the cod to maintain its delicate texture.
- Let the dish rest for 5 minutes before serving to allow flavors to meld.
Recipe Variations and Substitutions
Protein Alternatives
- Replace cod with:
- Hake
- Sea bass
- Halibut
- Tofu (for vegetarian option)
Vegetable Substitutions
- Swap aubergine with zucchini
- Use yellow bell peppers instead of green
- Add roasted eggplant for deeper flavor
Frequently Asked Questions
Q1: Can I make this dish in advance?
A: Yes, the vegetable base can be prepared a day ahead and reheated before adding fresh fish.
Q2: Is this recipe gluten-free?
A: The recipe is naturally gluten-free. Ensure all ingredients are certified gluten-free.
Q3: How can I make the dish spicier?
A: Increase the amount of chili pepper or add a pinch of smoked paprika.
Q4: Can I freeze Pisto?
A: Freeze the vegetable base without fish for up to 3 months. Add fresh fish when reheating.
Q5: What wine pairs well with this dish?
A: A crisp Albariño or light Verdejo complements the flavors perfectly.
Storage and Make-Ahead Recommendations
Refrigeration
- Store in an airtight container
- Consume within 2-3 days
- Separate fish and vegetables if storing
Reheating
- Gently reheat in a skillet
- Add a splash of olive oil
- Avoid microwave to prevent fish from becoming tough
Conclusion
This Spanish Pisto with Cod represents more than a recipe—it’s a celebration of Mediterranean culinary traditions, bringing together fresh ingredients, simple techniques, and vibrant flavors. Whether you’re seeking a nutritious weeknight dinner or an impressive dish for guests, this recipe promises to transport your taste buds to the sunny coastlines of Spain.