Fideua Visca Barça Recipe

Name: Fideua Visca Barça
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onions, chopped; 5 Tomatoes from a 14.5 oz can, drained and broken up by hand; 2 cloves garlic, minced; 1/4 cup Olive oil, a light oil such as Columela or one made from arbequina olives*; 1 cup chicken or shellfish stock; Saffron threads (as many as you can afford); 6 ounces fideo pasta in coils, slightly broken up; 6-10 small manila clams or cockles -- the smaller the better; 1 fillet of black cod cut into large pieces; 2 ounces garlic sausage or other semi-cured variety, such as chorizo bilbao; Sea salt as needed; Aioli, as condiment

Servings: persons

1 sweet onions, chopped
5 Tomatoes from a 14.5 oz can, drained and broken up by hand
2 cloves garlic, minced
1/4 cup Olive oil, a light oil such as Columela or one made from arbequina olives*
1 cup chicken or shellfish stock
Saffron threads (as many as you can afford)
6 ounces fideo pasta in coils, slightly broken up
6-10 small manila clams or cockles -- the smaller the better
1 fillet of black cod cut into large pieces
2 ounces garlic sausage or other semi-cured variety, such as chorizo bilbao
Sea salt as needed
Aioli, as condiment

1
In a 12-inch skillet, begin your sofregit (soffrito in Italian) with the oil, garlic, and tomatoes. Hold this over a low flame while you heat your stock.
2
Into your stock dissolve a generous pinch of saffron.
3
In an earthenware cazuela or a heavy-bottomed skillet, bring some olive oil to something short of smoke point, like little ripples on the surface (you may want to do this over a flame tamer).
4
Add the broken fideo noodles to the cazuela and just lightly color them with the oil. Add the sausage, followed by ladles of saffron-infused stock little by little until the pasta softens up. Then add in your sofregit (garlic-tomato mix).
5
In a separate pan, sear the cut pieces of black cod in olive oil. Season while you go.
6
Add the seared fish into the cazuela, followed by your nicely scrubbed clams and slap a lid on it. As soon as the clams are singing opera the dish is finished. Except for maybe some aioli.
7
*Arbequina olives are tiny ones, typical of Catalonian olive oils. But they are also now being grown in California from imported tree stock and you can find some very nice, affordable oils domestically produced. California Olive Ranch is a reliable brand.

445

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 sweet onions, chopped, 5 Tomatoes from a 14.5 oz can, drained and broken up by hand, 2 cloves garlic, minced, 1/4 cup Olive oil, a light oil such as Columela or one made from arbequina olives*, and more.

Yes, Fideua Visca Barça 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!

Fideua Visca Barça

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions