Spanish Seafood Stew Recipe

Name: Spanish Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs hake or 2 lbs cod fish fillets; 2 tablespoons olive oil, plus more if necessary; salt, to taste; 1/2 cup flour; 1/2 lb medium shrimp, shelled and deveined; 1/2 clam, scrubbed clean; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup white wine; 1 lb potato, peeled and sliced thick; crusty bread, slices to serve

Servings: persons

2 lbs hake or 2 lbs cod fish fillets
2 tablespoons olive oil, plus more if necessary
salt, to taste
1/2 cup flour
1/2 lb medium shrimp, shelled and deveined
1/2 clam, scrubbed clean
1 small onion, finely chopped
2 garlic cloves, minced
1 cup white wine
1 lb potato, peeled and sliced thick
crusty bread, slices to serve

1
Pat the fish fillets dry, season with salt on both sides. Place the flour in a shallow dish and dredge the fillet in it. Heat the olive oil in a nonstick skillet and brown the fillets for 130 seconds per side. Remove and cut in large chunks. Set aside.
2
Meanwhile, cook the potato slices in salted water until tender. Drain and set aside.
3
In the same skillet (add a little oil if needed), cook the onion and garlic until translucent. Add the white wine and scrape any browned bits from bottom of pan. Pass this sauce to a saucepan, preferably earthenware and add half cup of water, bring to a boil.
4
Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil.
5
When the shrimp have turned pink, check seasoning, adding more salt to taste.
6
Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices.

345

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

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

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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 11 ingredients. The key ingredients include: 2 lbs hake or 2 lbs cod fish fillets, 2 tablespoons olive oil, plus more if necessary, salt, to taste, 1/2 cup flour, and more.

Yes, Spanish Seafood 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!

Spanish Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions