Spicy 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.
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
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.
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