Stews Recipes

Easy to make Fish and seafood stew recipe

Fish and seafood stew is a traditional Spanish stew full of flavor. In each community it is prepared in a way, but the base of the recipe is always the same. However, on this occasion we have opted for the Asturian fish and seafood stew, which differs from the Galician in that, for example, it does not include peas.

It is a strong and complete dish that can be made with the fish that we like the most, as long as it is made of hard meat such as eel, monkfish or hake. It is important to note that to get a good stew the ingredients must be of good quality, since the flavor is noticeable when the product is good.

Fish and seafood
Easy to make Fish and seafood stew recipe

Fish broth is also better made at home with the bones of the fish and the shells of the prawns. Without a doubt, this is a perfect dish for a family celebration, a meal with friends or for Christmas. Stay in Guruwalik and discover with us how to make the best fish and seafood stew .

Ingredients to make fish and seafood stew:

  • 1 kilogram of fish (monkfish, hake, conger eel …)
  • 12 prawns
  • 1 cuttlefish
  • 1 handful of mussels
  • 1 handful of clams
  • 3 potatoes
  • 1 onion
  • 150 grams of fried tomato
  • 150 milliliters of white wine
  • 5 tablespoons of flour
  • 1 liter of fish broth
  • 1 branch of parsley
  • 1 bag of fish bones
  • 2 garlic cloves
  • 1 dash of olive oil
  • 1 pinch of salt

How to make fish and seafood stew:

Step NO 1

First, prepare the fish broth . To do this, place the fish bones, some shrimp shells and heads, a peeled onion, some peeled garlic cloves and a few sprigs of parsley in a pot. Cook everything for 20 minutes over medium heat. Once it’s ready, strain it and reserve the broth. The onion and garlic can be saved to prepare a sauce, for example.

Step NO 2

To make the fish and shellfish stew, heat a large pot with a splash of oil. Pass the pieces of fish through the flour and fry them in the hot oil over high heat for 1 minute on each side. Take them out and set them aside.

Step NO 3

Sauté the prawns and set them aside. You can put a few with shells and others peeled, since you will have used the shells and heads for the broth.

Step NO 4

In the same saucepan, add a little more oil and let it heat up. Meanwhile, peel the potatoes, cut them into 1 cm thick slices and add them to fry a little. Cut the cuttlefish into chunks and add it as well. Peel the onion, chop it into very small pieces, add it to the casserole and cook everything until the onion is poached .

Fish and seafood stew recipe
Fish and seafood stew recipe

Step NO 5

Add the fried tomato , stir well and pour in the white wine . Let it reduce the alcohol in the wine for a few minutes.

Step NO 6

Add the liter of broth and cook the fish and seafood stew until the potatoes are almost tender.

Step NO 7

Halfway through cooking, add the clams and mussels .

Step NO 8

When the potatoes are tender, add the pieces of fish and let everything cook for 5 minutes. Finally, add the prawns on top, cook for a couple more minutes and turn off the heat.

Step NO 9

Let the fish and shellfish stew rest and serve hot. Although this is a laborious recipe because it includes several steps, you will see that you will have a fish and seafood stew with potatoes to lick your fingers. All your guests will want to repeat!

If you liked the recipe for Fish and Seafood Stew , we suggest you enter our Stew Recipes category . You can also visit a selection of the best Spanish recipes .

With what to accompany the fish and seafood stew with potatoes

Without a doubt, the best accompaniment to this fish and seafood stew is a good slice of bread , since the preparation has so much flavor that you don’t need anything else. To do this, we recommend loaf bread or peasant bread .

Now, if you want to serve an appetizer or starter first, we advise you to choose mild flavors, such as a green salad , that do not overshadow the incredible flavor of the stew.

Leave a Reply

Your email address will not be published. Required fields are marked *