All i pebre – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Albufera Servings: 4
Spain Region / Locale: Albufera Servings: 4All i Pebre is a traditional Spanish stew, hailing from the Valencia region, particularly associated with the fishing community in the Albufera area. This dish embodies the rich flavors of Spanish cuisine through its use of fish, typically eel, and the signature touch of garlic (all) and pepper (pebre). Known for its earthy, bold, and slightly spicy flavor, All i Pebre has warmed the hearts and palettes of Valencians for generations.
Ingredients
- eel – 1 kg / 2.2 lbs, cleaned and cut into chunks
- potatoes – 500 g / 1.1 lbs, peeled and cubed
- olive oil – 60 ml / 1/4 cup
- garlic – 6 cloves, thinly sliced
- sweet paprika – 1 tablespoon
- cayenne pepper – 1/2 teaspoon
- fish stock – 1 liter / 4 cups
- salt – to taste
- parsley – chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and sauté gently until fragrant but not browned.
- Add sweet paprika and cayenne pepper, stir quickly, then immediately add the eel chunks to prevent burning the spices.
- Pour in fish stock and bring to a simmer. Season with salt.
- Add the potatoes, ensuring they are fully submerged in the broth. Cover and simmer gently for about 30 minutes, or until the eel is tender and the potatoes are cooked through.
- Adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
Substitutions
- eel -> firm white fish like monkfish
- fish stock -> vegetable stock
Enhancements in the Next Evolution
- Include a splash of white wine to deglaze before adding fish stock for added depth.
- Incorporate roasted red bell peppers for sweetness and color.
- Add a pinch of saffron for a unique aromatic hit.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
