Valladolid-Style Salt Cod Stew with Roasted Peppers and Jamón

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This iconic salt cod dish hails from the legendary Club Ranero restaurant in Valladolid, Spain, where it has been served in clay cazuelas since the mid-20th century. Tender salt cod is gently simmered in a rich sauce of roasted red peppers, tomatoes, and jamón serrano, then spooned over slices of crispy fried bread. It is a beloved Castilian tapa that showcases humble ingredients treated with deep, slow-cooked care.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 24 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 7 gSugar
• 42 gProtein
• 1480 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 55 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the cod

• 1.5 lbs (700 g) desalted salt cod loin, cut into 4 equal portions
• 1/2 cup dry white wine (such as Rueda or Verdejo)
• 1 bay leaf

For the sofrito

• 1/3 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 4 oz jamón serrano, cut into small dice
• 2 jarred roasted red peppers, sliced into 1/2-inch strips
• 1 cup canned crushed tomatoes
• 1 tsp sweet smoked Spanish paprika (pimentón dulce)

For serving

• 4 thick slices rustic country bread
• 1/4 cup olive oil, for frying the bread
• 2 hard-boiled eggs, peeled and sliced into wedges
• 12 brine-cured black olives (such as Manzanilla)
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Pat the desalted cod portions dry with paper towels and set aside while you build the sauce.
2. Heat 1/3 cup olive oil in a wide earthenware cazuela or deep skillet over medium heat. Add the onion and cook gently for 6 to 7 minutes until soft and translucent.
3. Stir in the garlic and jamón serrano and cook for 2 minutes until the ham begins to crisp at the edges. Sprinkle in the smoked paprika and stir for 30 seconds to bloom the spice.
4. Pour in the white wine and let it bubble and reduce by half, about 2 minutes. Add the crushed tomatoes, roasted pepper strips, and bay leaf, then simmer for 8 to 10 minutes until the sauce thickens and deepens in color.
5. Gently nestle the cod portions into the simmering sauce, spooning some of the pepper-tomato mixture over the top. Cover and cook over low heat for 10 to 12 minutes, until the cod flakes easily with a fork but still holds its shape.
6. Meanwhile, heat 1/4 cup olive oil in a separate skillet and fry the bread slices on both sides over medium heat until deep golden and crisp. Drain on paper towels and place one slice in each shallow bowl.
7. Discard the bay leaf. Taste the sauce and adjust seasoning carefully, remembering that the cod and jamón are already salty.
8. Spoon a cod portion and a generous ladle of sauce over each slice of fried bread.
9. Top with sliced hard-boiled egg wedges, black olives, and a sprinkle of parsley. Serve immediately while piping hot, straight from the cazuela at the table.

Cook’s Notes

• Desalt the salt cod 36 to 48 hours in advance, placing it skin-side up in a large container of cold water and changing the water every 8 hours to draw out the salt evenly.
• If you cannot find quality jarred roasted red peppers, char 2 fresh red bell peppers over an open flame, peel, seed, and slice them for a smokier, more authentic result.
• Once the cod is added to the sauce, avoid stirring aggressively so the flakes remain intact and presentation stays tidy.
• For an extra-authentic touch, finish each portion with a thin drizzle of raw extra-virgin olive oil and a tiny pinch of flaky sea salt just before serving.
• This dish pairs beautifully with a chilled glass of dry Rueda or a light, young Ribera del Duero.

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