Imagine a steaming pot of rich, aromatic seafood stew that captures the essence of Northern Spain's coastal cuisine in every single bite. This Spanish Fisherman's Stew is not just a recipe – it's a culinary journey that brings the vibrant flavors of the Mediterranean right to your dinner table. With its perfect blend of fresh seafood, saffron-infused broth, and hearty vegetables, this dish promises to turn an ordinary meal into an extraordinary gastronomic adventure that will have your family and friends begging for seconds.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 lb mixed seafood (fish, shrimp, squid)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 4 cups fish stock
- 1/2 cup white wine
- 1 tsp saffron threads
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion, bell pepper, and tomatoes. Mince the garlic. If using whole seafood, clean and cut the fish and squid into bite-sized pieces.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the diced tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.
- Pour in the white wine and bring the mixture to a simmer. Allow it to cook for about 5 minutes, letting the alcohol evaporate and the flavors meld together.
- Add the fish stock to the pot, along with the saffron threads. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the stew simmer for about 20 minutes. This will allow the flavors to develop and the broth to thicken slightly.
- After 20 minutes, carefully add the mixed seafood to the pot. Stir gently to ensure the seafood is submerged in the broth. Season with salt and pepper to taste.
- Cover the pot and cook for an additional 10-15 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood, as it can become tough.
- Once cooked, remove the pot from the heat. Taste the stew and adjust the seasoning if necessary.
- Serve the Spanish Fisherman's Stew hot, garnished with fresh basil. It pairs well with crusty bread or over a bed of rice.
Tips
- Seafood Selection: Choose the freshest mixed seafood you can find. A combination of fish, shrimp, and squid works best, but feel free to adjust based on local availability.
- Saffron Secret: Use high-quality saffron threads to get that authentic, rich flavor and beautiful golden color. If possible, crush the saffron threads between your fingers before adding to release maximum flavor.
- Don't Overcook the Seafood: The key to a perfect stew is tender, not rubbery seafood. Add the seafood towards the end of cooking and watch it closely to prevent overcooking.
- Wine Matters: Use a dry white wine like Albariño or Verdejo for the most authentic Spanish flavor. If you wouldn't drink it, don't cook with it!
- Let It Rest: Allow the stew to sit for a few minutes after cooking. This helps the flavors meld together and creates an even more delicious dish.
- Serving Suggestion: Serve with crusty bread to soak up the flavorful broth, or over a bed of saffron rice for an extra touch of authenticity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 120mg
