Catalan Fish Stew Recipe

Name: Catalan Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/4 pound dry Spanish chorizo, finely diced (1 cup); 1/4 cup minced shallots; 2 tablespoons minced seeded tomato; 2 tablespoons minced piquillo pepper; Pinch of pimenton de la Vera; 3 cups Master Fish Stock; 1/4 cup dry sherry; 8 colossal head-on shrimp (about 3 pounds); 1 pound littleneck clams, scrubbed; 1 pound mussels, scrubbed and debearded; 1/2 pound cleaned squid, bodies thinly sliced crosswise; 1/4 cup unsalted roasted almonds, chopped; 2 tablespoons chopped flat-leaf parsley

Servings: persons

2 tablespoons extra-virgin olive oil
1/4 pound dry Spanish chorizo, finely diced (1 cup)
1/4 cup minced shallots
2 tablespoons minced seeded tomato
2 tablespoons minced piquillo pepper
Pinch of pimenton de la Vera
3 cups Master Fish Stock
1/4 cup dry sherry
8 colossal head-on shrimp (about 3 pounds)
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1/2 pound cleaned squid, bodies thinly sliced crosswise
1/4 cup unsalted roasted almonds, chopped
2 tablespoons chopped flat-leaf parsley

1
In a large pot, heat the olive oil.
2
Add the chorizo, shallots, tomato, piquillo and pimenton and saute over moderately high heat until fragrant, about 1 minute.
3
Add the fish stock and sherry and bring to a simmer.
4
Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes.
5
Discard any clams or mussels that dont open.
6
Serve the stew in bowls, garnished with the almonds and parsley.

333

kcal

Calories

Fat

Carbs

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/4 pound dry Spanish chorizo, finely diced (1 cup), 1/4 cup minced shallots, 2 tablespoons minced seeded tomato, 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