Entree: Spain – Murcia – Cazuela de Fideos (Murcian one-pot noodle casserole of toasted short noodles cooked in a savory tomato and seafood or fish broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 oz (225 g) fideos or short thin noodles (broken vermicelli or fideuà noodles)
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 1 tsp (5 g) smoked paprika (pimentón)
- Pinch of saffron threads (optional)
- 4 cups (960 ml) fish stock or low-sodium chicken stock
- 1 lb (454 g) firm white fish fillets (such as hake, cod or pollock), cut into 1–2 inch pieces
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Preheat: If using a clay cazuela or ovenproof skillet, place it over medium heat. Heat the olive oil until shimmering.
2. Toast the fideos: Add the fideos and stir constantly until they are golden brown, about 3–5 minutes. Transfer toasted fideos to a bowl and set aside.
3. Build the sofrito: In the same pan, add a touch more oil if needed and sauté the onion until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds. Stir in the crushed tomatoes, smoked paprika, and saffron; cook until the tomato reduces slightly, 4–6 minutes.
4. Cook with stock: Return toasted fideos to the pan and stir to coat with the tomato mixture. Pour in the stock, bring to a gentle simmer, and season with salt and pepper. Adjust heat so the liquid simmers steadily.
5. Add the fish: Nestle the fish pieces into the simmering noodles, making sure they are covered by some liquid. Simmer gently, uncovered, until the fideos are tender and fish is cooked through, about 8–12 minutes (timing depends on noodle thickness).
6. Finish and serve: Remove from heat, sprinkle with chopped parsley, and let rest 2 minutes. Serve with lemon wedges for squeezing over each portion.