Cádiz-style fish stew (Roteña) from Spain My Way: Eat, Drink, and Cook Like a Spaniard (page 232) by José Andrés and Sam Chapple-Sokol

  • garlic cloves
  • onion
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute canned whole peeled tomatoes for ripe tomatoes, bell pepper for mild long green peppers, fish stock for seafood stock, and sea bass, rockfish, or monkfish fillets for sea bream fillets. You may use the Seafood stock (Caldo de mariscos) recipe on page 45.

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Notes about this recipe

  • Eat Your Books

    Can substitute canned whole peeled tomatoes for ripe tomatoes, bell pepper for mild long green peppers, fish stock for seafood stock, and sea bass, rockfish, or monkfish fillets for sea bream fillets. You may use the Seafood stock (Caldo de mariscos) recipe on page 45.

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