Spanish Seafood Stew Recipes

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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

SPANISH BASQUE SEAFOOD STEW RECIPE



Spanish Basque Seafood Stew Recipe image

A recipe for a Basque-style seafood stew where fish and shellfish meet peppers, paprika, and white wine.

Provided by Hank Shaw

Categories     Dinner     Entree

Time 1h

Yield 6

Number Of Ingredients 22

1 pound baby octopus
1 pound fish (a firm white fish such as sea bass)
1/2 pound shrimp
1/2 pound bay scallops
1/4 cup olive oil
2 medium onions (chopped)
2 celery stalks (chopped)
3 garlic cloves (chopped)
1 green pepper (chopped)
1 red bell pepper (chopped)
1 teaspoon hot paprika (or Espelette pepper)
1 tablespoon sweet paprika
1 wineglass white wine (dry)
1 quart fish stock (or chicken or water)
5 plum tomatoes (chopped and seeded)
6 sage leaves (chopped)
1 tablespoon rosemary (fresh, chopped)
2 tablespoons parsley (fresh, chopped)
1 tablespoon basil (chopped)
Salt to taste
Pepper to taste
Lemon juice

Steps:

  • Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
  • Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
  • Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
  • Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
  • Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
  • Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
  • Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
  • Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too

Nutrition Facts : Calories 587 kcal, Carbohydrate 18 g, Cholesterol 228 mg, Fiber 2 g, Protein 63 g, SaturatedFat 3 g, Sodium 1369 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)



Zarzuela de Mariscos (Spanish Seafood Stew) image

Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste. The result is a nutty, briny, smoky stew that is so good it's almost painful!

Provided by Craig Fear

Categories     Main Course

Number Of Ingredients 26

1 cup blanched almonds
3-4 cloves garlic
2 cups loosely packed parsley leaves
¼ cup olive oil
1 TBSP olive oil
1 cup cured pork such as serrano ham, prosciutto or chorizo sausage (diced)
1 large onion (diced)
3-4 cloves garlic (diced)
2 TBSPs tomato paste
1 14 ounce can diced tomatoes
½ tsp saffron threads
1 cup dry white wine
2 ounces brandy, optional
4 cups fish stock
2 cups clam broth
1 pound littleneck clams (rinsed and scrubbed)
1 pound mussels (rinsed and scrubbed)
1 pound shrimp (deshelled)
1 pound squid (cleaned and sliced)
1 pound scallops (bay or sea)
1 pound lobster meat (chopped into chunks)
1 pound crab meat
1 pound lean whitefish such as cod, haddock, pollock, monkfish, halibut, black sea bass, etc.
Fresh parsley leaves (chopped)
Lemon wedges
Salt and pepper

Steps:

  • Add the saffron to the white wine and let it steep for 20-30 minutes.
  • Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
  • Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
  • Add the brandy and white wine with saffron and simmer for about 5 minutes.
  • Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
  • Add the paste and stir it in. Simmer a few more minutes.
  • Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
  • Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
  • Ladle into individual bowls and add optional seasonings, to taste.

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!

SPANISH SEAFOOD STEW



Spanish Seafood Stew image

"Merluza con Gambas, Almejas y Patatas" This is a simple dish is made with fish (hake or cod), shrimp and clams and served with potatoes to soak up the tasty broth. Remember to discard any unopened clams that do not close shut when lightly tapped. Found online and posted for ZWT 5.

Provided by Mami J

Categories     Spanish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs hake or 2 lbs cod fish fillets
2 tablespoons olive oil, plus more if necessary
salt, to taste
1/2 cup flour
1/2 lb medium shrimp, shelled and deveined
1/2 clam, scrubbed clean
1 small onion, finely chopped
2 garlic cloves, minced
1 cup white wine
1 lb potato, peeled and sliced thick
crusty bread, slices to serve

Steps:

  • Pat the fish fillets dry, season with salt on both sides. Place the flour in a shallow dish and dredge the fillet in it. Heat the olive oil in a nonstick skillet and brown the fillets for 130 seconds per side. Remove and cut in large chunks. Set aside.
  • Meanwhile, cook the potato slices in salted water until tender. Drain and set aside.
  • In the same skillet (add a little oil if needed), cook the onion and garlic until translucent. Add the white wine and scrape any browned bits from bottom of pan. Pass this sauce to a saucepan, preferably earthenware and add half cup of water, bring to a boil.
  • Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil.
  • When the shrimp have turned pink, check seasoning, adding more salt to taste.
  • Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices.

Nutrition Facts : Calories 340, Fat 6.4, SaturatedFat 1, Cholesterol 123.1, Sodium 145.8, Carbohydrate 24.1, Fiber 2.1, Sugar 1.5, Protein 37.6

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