Spanish · Dinner
Spanish Fisherman's Stew
White fish fillet and shrimp simmer in a saffron-tinted tomato and white wine broth built on sofrito of onion, garlic and bell pepper, finished with smoked paprika and parsley. Ladled over crusty bread, the stew delivers a briny, savoury base typical of Spanish coastal cooking, sauce clinging to tender flakes of fish.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
42.8gProtein
16.4gFat
32.1gCarbs
7.2gSugar
3.8gFiber
980mgSodium
225mgChol
2.9gSat Fat
980mgPotassium
110mgCalcium
3.8mgIron
3.2mcgVitamin B12
38mgVitamin C
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish and shrimp dry; finely chop the onion, garlic and bell pepper.
2
Sweat
Heat olive oil in a medium saucepan over medium heat; sweat the onion, garlic and bell pepper for 5 minutes until the onion turns translucent.
3
Bloom
Stir the smoked paprika and saffron into the pan and cook 30 seconds over medium heat until fragrant, then deglaze with white wine, scraping the base; simmer 2 minutes until the wine reduces by half.
4
Simmer
Add the canned tomato and fish stock to the pan and simmer uncovered over medium-low heat for 10 minutes until the sauce thickens and coats the back of a spoon.
5
Poach
Nestle the fish and shrimp into the sauce and poach over low heat for 6 minutes until the fish flakes easily and the shrimp turn pink and opaque.
6
Plate
Ladle the stew into a bowl, scatter with parsley, and serve with toasted crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 5 oz140g shrimp
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 2/3 cup160ml canned crushed tomato
- 1/2 cup120ml dry white wine
- 2/3 cup160ml fish stock
- 22 small pinch saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp parsley
- 2 slice2 slice crusty bread
- salt, to taste
- black pepper, to taste
