Almeria - Red Garlic Fish Stew

Ajo Colorado - Red Garlic Fish Stew


  • 500 grams fish fillets
  • 1 1/2 liters water or fish stock
  • 2 teaspoons
  • salt
  • 600 grams potatoes, peeled and cut in chunks
  • 1 tomato
  • 2 ñoras (dried sweet peppers), stem and seeds removed
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons paprika
  • pinch of hot paprika or cayenne (optional)
  • a few threads of saffron (optional)
  • 1 tablespoon wine vinegar
  • julienne strips of green pepper


Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato. Add the vinegar and combine well. Stir this paste into the broth with the potatoes. Bring to a simmer and add the pieces of fish. Cook until fish is done, about 10 minutes. Serve with strips of green pepper.