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Spanish Seafood Stew



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Zarzuela seafood

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. 2.Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
  3. 3.Stir in the tomato paste and cook for another 2 minutes.
  4. 4.Pour in the white wine and let it simmer for 2-3 minutes, until slightly reduced.
  5. 5.Add the fish stock, canned diced tomatoes, bay leaves, paprika, saffron threads (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  6. 6.While the broth is simmering, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add the mussels and clams, cover the pan, and cook for 5 minutes, or until the shells have opened. Discard any unopened shells.
  7. 7.Add the shrimp and white fish fillets to the pot with the broth. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
  8. 8.Gently stir in the cooked mussels and clams, then remove the pot from the heat.
  9. 9.Serve the Zarzuela seafood stew hot, garnished with fresh parsley.
  10. 10.Enjoy this taste of Spain with some crusty bread for dipping!

lightbulb_outline Tips

  • chevron_rightFeel free to customize the seafood in this stew according to your preferences. You can add scallops, squid, or any other seafood you love.
  • chevron_rightIf you can't find fish stock, you can use vegetable or chicken stock as a substitute.
  • chevron_rightFor a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
  • chevron_rightDon't forget to serve the stew with some crusty bread to soak up all the delicious broth!