Name: Fisherman’s Hotpot (Puchero Caliente Estilo Pescador)
Yield: Serves 4-6
Cuisine: Spain
Ingredients: Salt; 4-6 tablespoons olive oil; 2 cloves of garlic, finely chopped; 4-6 × 175g (6oz) fish steaks — tuna, shark, cod, or whatever you like; 3 red or green peppers, cored, seeded and chopped; 2 large onions, sliced; 1.25kg (3lb) tomatoes, seeded and chopped; 900g (2lb) potatoes, thickly sliced; 2 bay leaves; 2 tablespoons chopped fresh parsley; Freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Leaving the horseshoe bay of San Sebastián, we travelled to Guetaría along a coastal road similar to that between Teignmouth and Dawlish, for those of you who know Devon. Here, on a misty morning, we set out on yet another fishing trip (the director likes these) on a boat named after a Basque seabird, Kulixka. It was a delightful location for a cooking sketch.

Our skipper insisted that we try the traditional Basque fisherman’s elevenses tipple, a white wine called Txacoli in