Urta a la Roteña: A Traditional Coastal Fish Stew from Cádiz

A signature dish from the town of Rota, this slow-cooked recipe combines firm white fish with a concentrated sauce of peppers, onions, and tomatoes. It is a defining flavour of the Cádiz coastline, celebrating the Atlantic catch with simplicity and patience.

Originating in the coastal town of Rota in the province of Cádiz, Urta a la Roteña is a masterclass in using seasonal vegetables to enhance the catch of the day. The urta, known in English as red banded seabream, is a rock-dwelling fish that feeds primarily on crustaceans. This diet gives its meat a distinct, slightly sweet flavour and a firm texture that holds up remarkably well during the braising process.

While the dish was once a humble meal prepared by local fishermen, it has become a prized staple in seafood restaurants across Andalucía. Rota even celebrates this heritage annually with the Fiesta de la Urta in August. In the UK or Northern Europe, finding a specific red banded seabream can be difficult. It is perfectly acceptable, and common practice even within Spain, to substitute it with red snapper, large sea bass, or gilt-head bream. The secret lies not just in the fish, but in the slow reduction of the sofrito.

Serves: 4 · Prep: 20 min · Cook: 45 min

Ingredients

• 1kg (2.2 lb) Urta fillets or steaks (substitute with red snapper or sea bass if unavailable)
• 100ml (3.5 fl oz) Extra virgin olive oil
• 2 large white onions, thinly sliced into half-moons
• 3 green peppers (preferably the long Italian style, but bell peppers work), sliced into strips
• 3 cloves of garlic, thinly sliced
• 600g (1.3 lb) Ripe tomatoes, peeled, deseeded, and roughly chopped
• 100ml (3.5 fl oz) Manzanilla or Fino sherry
• 1 teaspoon of sugar (to balance the tomato acidity)
• Salt and freshly ground black pepper
• A handful of fresh flat-leaf parsley, finely chopped
• 2 bay leaves

Method

1. Heat the extra virgin olive oil in a large, wide flameproof casserole dish or a deep frying pan over a medium heat.
2. Add the sliced onions and green peppers with a pinch of salt. Cook gently for about 15 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
3. Stir in the sliced garlic and bay leaves, cooking for a further 2 minutes until the garlic is fragrant.
4. Add the chopped tomatoes and the sugar. Lower the heat and simmer for 20 minutes, allowing the tomatoes to break down and the liquid to reduce into a thick, jam-like sauce.
5. Pour in the Manzanilla or Fino sherry. Increase the heat for 2 minutes to allow the alcohol to evaporate, then return to a low simmer.
6. Season the fish fillets with salt and pepper. Arrange them in a single layer on top of the tomato and pepper sauce, pressing them down slightly so they are partially submerged.
7. Cover the pan with a tight-fitting lid. Cook for 8 to 10 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.
8. Remove from the heat and let the dish rest, covered, for 5 minutes. This allows the juices to settle and the flavours to meld.
9. Garnish generously with the chopped parsley before serving directly from the pan.

Tips & variations

• The tomato shortcut: If you cannot find truly ripe, sweet tomatoes, use high-quality tinned plum tomatoes, crushing them by hand before adding to the pan.
• Oven finish: For a more traditional presentation, you can transfer the sauce to a ceramic baking dish, place the fish on top, and bake at 180C (350F) for 12 to 15 minutes.
• The sofrito: Do not rush the initial cooking of the onions and peppers. The sweetness of the softened vegetables is the foundation of the dish.
• Potatoes: Some modern versions in Andalucía include thinly sliced potatoes (patatas a lo pobre) layered at the bottom of the pan before adding the sauce and fish.

What to serve it with

This dish is traditionally served with thick slices of crusty white bread to soak up the olive oil and tomato juices. For a more substantial meal, serve alongside simple boiled or steamed new potatoes seasoned with sea salt. To drink, a chilled glass of Manzanilla sherry from Sanlúcar de Barrameda is the perfect companion, as its salty, dry profile cuts through the richness of the olive oil and complements the coastal origins of the recipe.