Spanish Seafood Stew
Ingredients
Seafood
-
12
pieces
raw fresh mussels
-
12
pieces
raw fresh clams
-
8
pieces
raw jumbo shrimp, peeled & deveined
-
8
ounces
cod fillet
Vegetables and Aromatics
-
½
small
onion, diced
-
2
cloves
garlic, minced
-
1
small bulb
fennel, thinly sliced
Liquids and Seasonings
-
2
tablespoons
extra virgin olive oil
-
1
teaspoon
smoked paprika
-
⅓
teaspoon
thyme
-
¼
cup
white wine
-
15
ounces
diced tomatoes, canned
-
1
cup
chicken broth or vegetable broth
-
⅛
teaspoon
crushed red pepper (optional)
-
½
teaspoon
saffron threads
-
¼
teaspoon
sea salt
-
⅙
teaspoon
black pepper
Garnish
-
1
tablespoon
flat leaf parsley, finely chopped
Instructions
- Rinse the clams and mussels thoroughly to remove grit and sand.
- Peel and devein the shrimp, patting them and the cod dry with paper towels, then season with salt and pepper.
- Heat olive oil in a large sauté pan over medium-high heat, then add onion, garlic, and fennel, sautéing for about 3 minutes.
- Add smoked paprika, thyme, and crushed red pepper, then deglaze the pan with white wine.
- Stir in diced tomatoes, chicken broth, saffron, and season with salt and pepper, bringing the mixture to a boil before reducing to a simmer.
- Add the cod, shrimp, clams, and mussels, cover the pan, and cook for 4-5 minutes until the shellfish open.
- Garnish with parsley and serve with crusty bread.
Nutrition Facts (estimated)
Servings
2
Calories
413
Total fat
17g
Total carbohydrates
24g
Total protein
37g
Sodium
1273mg
Cholesterol
127mg
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