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    Home » Recipes » Seafood Recipes

    Spanish Seafood Stew Recipe

    Published: Dec 15, 2020 · Modified: Feb 21, 2022 by Chef Dennis Littley

    659 shares
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    5 from 48 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.

    flamenco dancer and guitarist on stage

    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?

    ingredients to make recipe

    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.
    fully cooked seafood stew in large pot

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

    seafood stew in white bowl

    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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    seafood stew in a white bowl
    Print Recipe Save Saved!
    5 from 48 votes

    Spanish Seafood Stew

    When you're looking for a seafood dish that's full of flavor and easy to make my version of a Spanish Seafood Stew is just what you're looking for. And it's easy to customize, by using the seafood that you like to eat or that you have on hand.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Entree, Main Course
    Cuisine: Spanish
    Servings: 2
    Calories: 413kcal

    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
    US Customary – Metric
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    Instructions

    • Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.
    • Peel and devein the shrimp. Pat them dry with paper towels.
    • Pat dry the cod fillets with paper towels. Season with sea salt and black pepper.
    • 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.
    • Garnish the seafood stew with chopped parsley and serve with crusty bread.

    Video

    Nutrition

    Calories: 413kcal | Carbohydrates: 24g | Protein: 37g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 1273mg | Potassium: 1692mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 53mg | Calcium: 201mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Mary B

      May 15, 2023 at 4:35 pm

      Can previously frozen seafood be used?

      Reply
      • Chef Dennis Littley

        May 15, 2023 at 8:56 pm

        you can use previously cooked seafood. You won’t get the same flavor but it can be used.

        Reply
    2. Christie B

      December 26, 2020 at 12:16 pm

      I made this for our Christmas Eve dinner. Wow is it good! So glad I found your website. We made your Coq au Vin on Christmas Day. Thanks Chef for the great recipes!

      Reply
      • Chef Dennis Littley

        December 26, 2020 at 1:32 pm

        I’m very happy to hear you enjoyed my recipes, Christie I hope you find many more to enjoy!

        Reply
        • Wendy

          April 07, 2022 at 9:12 pm

          5 stars
          I made this one okay and it is amazing. Thank you so much for the Recipe! Made our evening special.

    3. rika

      December 20, 2020 at 1:01 am

      5 stars
      This stew looks so good! I love seafood soup and I do get heartburn after eating tomato-based soup!

      Reply
    4. katrina m kroeplin

      December 17, 2020 at 9:28 am

      this looks like so much fun and so good. i love seafood.

      Reply
    5. Anosa Malanga

      December 17, 2020 at 5:21 am

      I literally drool over the pictures. I am checking out the recipe and see if I can do this too. Seems like the whole fam would love it too!

      Reply
      • Lizzie

        December 18, 2020 at 2:34 am

        Delicious and definitely will try this recipe

        Reply
    6. Kita Bryant

      December 16, 2020 at 10:15 pm

      5 stars
      Now this is my kind of food. I would really love to chow on this seafood!

      Reply
    7. Mama Maggie's Kitchen

      December 16, 2020 at 4:00 pm

      5 stars
      Yum! I’m craving right now! This Spicy Spanish Seafood Stew is making my tummy growl. It looks really satisfying.

      Reply
    8. Beth

      December 16, 2020 at 2:25 pm

      5 stars
      This looks like a seafood lover’s dream! My husband would love this.

      Reply
    9. Kathy

      December 16, 2020 at 1:58 pm

      This dish looks amazing. There is so much goodness in this stew. I love it! I’m going to have to try it.

      Reply
    10. MELANIE EDJOURIAN

      December 16, 2020 at 8:30 am

      I do love Spanish food especially seafood. This sounds like a wonderfully tasty recipe that both my husband and I would enjoy.

      Reply
    11. Nikki Wayne

      December 16, 2020 at 3:33 am

      5 stars
      It sounds like a great dish to try. I love mussels and shrimps so much

      Reply
    12. Monica Simpson

      December 16, 2020 at 1:14 am

      This would take me way out of my comfort zone if I tried it. My husband is the seafood lover. He would love this!

      Reply
    13. Michael

      December 16, 2020 at 12:13 am

      I like the color. I think its spiciness will suit my expectation. great find!

      Reply
    14. Bri

      December 15, 2020 at 8:45 pm

      5 stars
      I’m going to share this with my mother! She is a seafood freak!!

      Reply
    15. Ciara

      December 15, 2020 at 7:02 pm

      This looks super yummy and I love seafood but I am definitely very unfamiliar with cooking it. I’ll have to give it a try for this.

      Reply
    16. Sarah Bailey

      December 15, 2020 at 6:17 pm

      Ohh now this sounds like a delicious strew, I have to admit I do love sea food but don’t have it that often.

      Reply
    17. Amber Myers

      December 15, 2020 at 11:53 am

      This looks like a tasty dish! I am all about things that are spicy.

      Reply
    18. Pam Wattenbarger

      December 15, 2020 at 11:19 am

      That stew looks delicious. Having overindulged in too many sweets this year, I definitely need the acid reducer.

      Reply

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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