Spanish · Dinner
Spanish Fisherman's Stew (Gluten-Free)
A Spanish-style seafood stew built on a sofrito of onion, garlic and tomato, simmered with white fish, shrimp and clams in a saffron-tinged fish stock. Finished with smoked paprika and a squeeze of lemon, it is ladled over rice.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
47.2gProtein
15.9gFat
33.8gCarbs
6.8gSugar
3.4gFiber
812mgSodium
248mgChol
2.6gSat Fat
1180mgPotassium
140mgCalcium
4.6mgIron
6.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the white fish fillet into chunks, peel and devein the shrimp, scrub the clams under cold running water until grit-free, dice the onion, mince the garlic, and crush the canned tomatoes.
2
Sauté
Heat the olive oil in a medium pot over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Bloom
Stir the garlic, smoked paprika and saffron into the pot; cook over medium heat 1 minute until fragrant and the oil turns deep red.
4
Simmer
Pour in the white wine and canned tomatoes with fish stock; simmer over medium-low heat 10 minutes until the broth thickens and turns deep orange-red, then add the fish and clams, cover, and cook 5 minutes until clam shells open.
5
Plate
Add the shrimp and cook 3 minutes until opaque pink, discard any unopened clams, ladle into a bowl over rice, scatter with parsley, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 5 oz140g shrimp
- 6 oz170g clams
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned tomatoes
- 1 cup240ml fish stock
- 4 tbsp60ml dry white wine
- 1 tsp1 tsp smoked paprika
- a pinch of saffron threads
- 2 tbsp30ml olive oil
- 2 tbsp8g fresh parsley
- 22 lemon wedge
- 1/2 cup90g cooked white rice
