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.
- 12 raw fresh mussels
- 12 raw fresh clams
- 8 (raw) jumbo shrimp peeled & deveined
- 8 ounces cod fillet
- 2 tablespoon extra virgin olive oil
- ½ small onion diced
- 2 cloves garlic minced
- 1 small bulb fennel thinly sliced
- 1 teaspoon smoked paprika
- ⅓ teaspoon 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 teaspoon saffron threads
- ¼ teaspoon sea salt
- ⅙ teaspoon black pepper
- 1 tablespoon flat leaf parsley finely chopped
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.
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