Spanish Seafood Stew Recipes

Steps:

• 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.
• Meanwhile, cook the potato slices in salted water until tender. Drain and set aside.
• 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.
• Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil.
• When the shrimp have turned pink, check seasoning, adding more salt to taste.
• Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices.

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.