Spanish-style Salt Cod, Potato, and Tomato Stew

Ensure the 1 lb of salted cod has been properly soaked and desalted prior to cooking. Pat the fish dry and cut it into 2-inch chunks.

Heat 2 tbsp of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 chopped yellow onion and cook until translucent, about 5 to 7 minutes.

Stir in the 3 minced garlic cloves and 1 tsp of smoked paprika, cooking for 1 minute until fragrant.

Add the 14.5 oz of diced tomatoes (with their juices), 1 lb of diced Yukon gold potatoes, 1 cup of water or broth, and 1/2 tsp of black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are mostly tender.

Gently nestle the chunks of cod into the stew. Cover and simmer for another 8 to 10 minutes, or until the fish flakes easily with a fork.

Remove the pot from the heat. Gently fold in the 5 oz of fresh baby spinach, allowing the residual heat to wilt the leaves, which should take about 2 minutes. Taste and adjust seasoning if necessary (salt is usually not needed due to the residual salt in the cod).