Spanish Seafood Stew Recipe

Name: Spanish Seafood Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 raw fresh mussels; 12 raw fresh clams; 8 (raw) jumbo shrimp (peeled & deveined); 8 ounces cod fillet; 2 tbsp extra virgin olive oil; ½ small onion (diced); 2 cloves garlic (minced); 1 small bulb fennel ( thinly sliced); 1 tsp smoked paprika; ⅓ tsp thyme (fresh or dry); ¼ cup white wine; 15 ounce diced tomatoes (canned); 1 cup chicken broth (or vegetable broth); ⅛ teaspoon crushed red pepper ((optional) more if you like it extra spicy); ½ tsp saffron threads; ¼ teaspoon sea salt; ⅙ teaspoon black pepper; 1 tbsp flat leaf parsley (finely chopped)

5 from 47 votes

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Having traveled to Spain one of the things I remember most was the amazing seafood that was served. And Spanish Seafood Stew was one of the dishes that I enjoyed the most and ordered more frequently.

bowl of seafood stew next to garlic toast

Lisa and I love to travel and one of our dream locations had always been Spain. A few years ago we made that dream come true.

The culture, the food and the beauty of Spain is simply amazing and the people are some of the friendliest we’ve ever encountered during our travels.

I love traveling because not only do I get to sample delicious dishes, I get to attend events like the Flamenco show we enjoyed in Madrid.

What do I need to make a Spanish Seafood Stew?

Let’s start by gathering the ingredients we need to make my Spicy Spanish Seafood Stew. In Chef Speak this is called the “Mise en Place”, which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.

shrimp and cod seasoned with salt and pepper on a white platter

Start the process by thoroughly rinsing the clams and mussels.
Peel and devein the shrimp and pat the cod and shrimp with paper towels.
Season the cod and shrimp with sea salt and black pepper.

How do I make Spanish Seafood Stew?

collage of images showing how to make recipe

Place a large sauté pan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.
Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Add white wine to deglaze the pan.
Add tomatoes, chicken broth, saffron and season with sea salt and black pepper. Bring mixture to a boil and reduce heat to simmer.
Add the cod, shrimp, clams and mussels to the pan.

Cover the pan and continue to cook for 4-5 minutes or until the clams and mussels have opened.

Serve up the seafood with all the delicious juices and garnish with parsley. Serve with your favorite crusty bread and you’ve got a hearty meal that can be prepared in about a half-hour.

It’s perfect for your next date night or small dinner gathering, it’s really that easy to make.

Recipe FAQ’s:

What is Spanish Seafood Stew?

Classic Spanish Seafood Stew, known in Spain as Zarzuela de Pescado y Mariscos, is easily one of Spain´s most iconic dishes. This seafood stew comes from Barcelona in the Catalonia region of Spain. It can be made with a variety of fresh seafood and is generally made with a tomato-based broth.

What type of seafood can I use to make Spanish Seafood Stew?

When it comes to Spanish seafood stew, any type of seafood can be used to make this classic fisherman dish. Calamari, shellfish, and your favorite pieces of fish can find their way into this timeless classic.

Is Spanish Seafood Stew Spicy?

Spanish seafood stew can be as spicy as you like or not at all. It’s a personal preference. It’s a misconception that Spanish food is hot, spicy can mean spices that tantalize the tastebuds without excessive heat.

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5 from 47 votes