One Pan Spanish Fish Stew Recipes

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ONE-POT SPICY SPANISH SEAFOOD STEW



One-Pot Spicy Spanish Seafood Stew image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

2 tbsp extra virgin olive oil
1/2 onion diced
3 cloves garlic minced
1 tsp hot smoked Spanish paprika
1/2 tsp dried thyme
1/4 cup white wine
15 ounce can diced tomatoes
1 cup fish broth
1/2 tsp saffron threads
4 cod fillets
12 raw jumbo shrimp (peeled & deveined)
12 fresh mussels
2 tbsp finely chopped fresh parsley
pinch sea salt
pinch black pepper

Steps:

  • Start by cleaning 12 to 14 fresh mussels, remove the beards and scrub them clean, then pat down 12 raw jumbo shrimp (peeled and deveined) with some paper towels and season them with sea salt & freshly cracked black pepper, finally pat down 4 cod fillets (about 4 oz each) with paper towels, and again season them with sea salt & freshly cracked black pepper
  • Heat a saute pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add 1/2 of a diced onion and 3 minced cloves of garlic, mix with the oil and cook for about 3 minutes, then add 1 tsp of hot smoked paprika, 1/2 tsp of dried thyme and mix it all together, once well mixed add a 1/4 cup of white wine and mix it all together
  • Two minutes after adding the white wine, add one 15 oz can of diced tomatoes, season everything with sea salt & freshly cracked black pepper, once again mix it all together until well combined
  • Two minutes after adding the tomatoes into the pan, add 1 cup of fish broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix to ensure everything is well distributed
  • Once the broth comes to a boil add the cod fillets into the pan, the shrimp and the mussels, place a lid over the pan and cook for 5 to 6 minutes, then remove the lid, all the mussels should be opened and the rest of the seafood perfectly cooked
  • Garnish with freshly chopped parsley and serve directly out of the pan, enjoy!

ONE-PAN SPANISH FISH STEW



One-pan Spanish fish stew image

Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

Provided by Barney Desmazery

Categories     Dinner

Time 50m

Number Of Ingredients 13

handful flat-leaf parsley leaves, chopped
2 garlic cloves , finely chopped
zest and juice 1 lemon
3 tbsp olive oil , plus extra to serve
1 medium onion , finely sliced
500g floury potato , cut into small chunks, no larger than 2cm cubes
1 tsp paprika
pinch cayenne pepper
400g can chopped tomato
1 fish stock cube
200g raw peeled king prawn
½ a 410g/14oz can chickpeas , rinsed and drained
500g skinless fish fillets, cut into very large chunks

Steps:

  • In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
  • Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
  • Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium

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