Description
A delightful and nutritious Spanish fish stew that captures the essence of coastal cuisine, packed with fresh seafood and aromatic herbs.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups fish stock
- 1 teaspoon saffron threads
- 1 pound white fish fillets (cod, haddock, or tilapia)
- 1 pound shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Add diced tomatoes, fish stock, saffron, and smoked paprika. Bring to a simmer and let flavors meld for about 10 minutes.
- Season with salt and pepper, then add the white fish fillets. Simmer for 5-7 minutes until the fish is cooked through.
- In the last few minutes, add the shrimp and cook until they turn pink.
- Serve hot, garnished with fresh parsley or cilantro. Enjoy with crusty bread or rice.
Notes
For best results, use fresh seafood and taste as you go to adjust seasoning. Can be stored for up to 3 days in the refrigerator or frozen for 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish