Catalan Fish Stew Recipe

Name: Catalan Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup fish broth or clam juice; 8 large clams; 1 dozen medium mussels; 1 slice lemon; 5 tablespoons olive oil; 6 cloves garlic, peeled; 4 slices French-style bread, 1/4 inch thick; 12 blanched almonds, lightly toasted; 2 tablespoons minced parsley; Few strands saffron; Salt; 3/4 teaspoon paprika; 1 1/2 tablespoons flour; 2 1/2 pounds fish steaks, preferably of 2 different typeschoose from halibut, striped bass, tile fish, or fresh codcut in 1 1/2-inch pieces, bone and skin removed; 6 tablespoons dry white wine; 2 tablespoons peas; Freshly ground pepper

Servings: persons

1 1/2 cup fish broth or clam juice
8 large clams
1 dozen medium mussels
1 slice lemon
5 tablespoons olive oil
6 cloves garlic, peeled
4 slices French-style bread, 1/4 inch thick
12 blanched almonds, lightly toasted
2 tablespoons minced parsley
Few strands saffron
Salt
3/4 teaspoon paprika
1 1/2 tablespoons flour
2 1/2 pounds fish steaks, preferably of 2 different typeschoose from halibut, striped bass, tile fish, or fresh codcut in 1 1/2-inch pieces, bone and skin removed
6 tablespoons dry white wine
2 tablespoons peas
Freshly ground pepper

1
Prepare the fish broth as directed, increasing the water to 1 1/2 cups.
2
Meanwhile, place the clams and mussels in a skillet with 3/4 cup water and the lemon slice.
3
Bring to a boil and remove the clams and mussels as they open.
4
Take the clam and mussel meat from the shells and cut the meat in halves.
5
Reserve.
6
Strain the cooking liquid and add to the fish broth.
7
Place the oil and garlic in a shallow casserole, preferably Spanish earthenware.
8
Heat over a medium flame until the garlic is golden on all sides.
9
Transfer the garlic to a processor or blender.
10
Fry the bread slices in the same oil until golden on both sides and transfer the bread to the processor.
11
Add to the processor the almonds, parsley, saffron, and salt.
12
Grind until a paste forms.
13
Add the paprika, flour, and 1/4 cup of the fish broth and beat until smooth.
14
Gradually pour in the remaining fish broth.
15
Return this mixture to the casserole.
16
Bring to a boil.
17
Add the fish pieces, wine, peas, salt, and pepper.
18
Cover and simmer about 12 minutes.
19
Stir in the clam and mussel pieces.
20
Serve in soup bowls, and accompany with a Catalan white wine such as Rene Barbier.

2717

kcal

Calories

220

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cup fish broth or clam juice, 8 large clams, 1 dozen medium mussels, 1 slice lemon, and more.

Yes, Catalan Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catalan Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions