Spanish Seafood Stew

A classic rich fish stew featuring vegetables, herbs, brandy, and assorted seafood simmered in a creamy tomato base.

Dinner Fish Seafood Stew Spanish

Estimated Nutrition

Calories

415.1

kcal / serving

2490.6 kcal total

Carbs

30.8g

per serving

184.5 g total

Fat

19.3g

per serving

115.8 g total

Protein

19.7g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

Dairy

Butter

for frying

150

Double Cream

Fruits

piece

Lemon

juice only

Liquids

175

White Wine

Brandy

750

Fish Stock

NutsSeeds

clove

Garlic

chopped

leaf

pinch

tbsp

handful

chopped

sprig

Tarragon

Seafood

400

Assorted Fish And Shellfish

chunks of salmon, cod, clams, prawns

Vegetables

Shallots

chopped

piece

Leek

chopped

piece

Carrot

chopped

0.5

bulb

Fennel

chopped

stick

Celery

chopped

piece

Tomatoes

piece

New Potatoes

cooked

piece

Carrots

sliced and boiled until tender

100

Fine Beans

chopped and cooked

Method

Melt butter in a large pan and fry shallots, garlic, leek, carrot, fennel, and celery until softened.

Add tomato purée, tomatoes, wine, and brandy, then boil until reduced by half.

Stir in bay leaf, stock, and cream, then simmer until the volume is reduced by half.

Add spices, potatoes, fish, shellfish, cooked carrots, and beans and simmer for five minutes.

Stir in the fresh herbs and lemon juice.

Serve in bowls with bread and garlic mayonnaise.