Catalan Fish Stew
A rustic Spanish seafood stew built on saffron-kissed tomato broth with tender white fish and shrimp. Finished with toasted garlic oil and served with crusty bread for soaking up every drop.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
- 4 tbsp olive oil
- 6 cloves garlic cloves, minced
- 1 medium onion, diced into 1/4-inch cubes
- 1 28-oz can canned crushed tomatoes
- 1.5 cups fish stock or chicken broth
- ¼ tsp saffron threads
- 1 lb white fish fillet (halibut, cod, or sea bass), cut into 2-inch chunks
- ¾ lb large shrimp, peeled and deveined
- 1 serving salt and pepper to taste
Instructions
- 1
Mince 4 garlic cloves until pieces are smaller than grains of rice, about the size of pencil dots.
- 2
Place the onion on a cutting board and slice it lengthwise from root to tip, then turn the slices and cut crosswise into 1/4-inch cubes.
- 3
Pat the fish fillet dry with paper towels, then place it on the cutting board and cut into 2-inch chunks using a chef's knife.
- 4
Pour 2 tablespoons olive oil into a large pot or deep skillet and heat over medium-high until it shimmers and slides quickly when tilted, about 90 seconds.
- 5
Add the diced onion to the hot oil and stir constantly for 4–5 minutes until softened and turning pale gold at the edges.
- 6
Add the minced garlic to the pot and stir for 30 seconds until the smell becomes strong and fragrant, then immediately pour in the crushed tomatoes.
- 7
Pour in 1.5 cups fish stock, add the saffron threads, and stir to combine; bring to a gentle simmer over medium heat, about 3 minutes.
- 8
Add the fish chunks to the simmering broth, gently stir once, and simmer uncovered for 4 minutes until the fish is beginning to turn opaque.
- 9
Add the shrimp to the pot and stir gently; simmer for 3–4 minutes until the shrimp turn bright pink and curl slightly.
- 10
Taste the stew and add salt and pepper until it tastes savory and balanced.
- 11
Pour the remaining 2 tablespoons olive oil into a small skillet and heat over medium-high until shimmering, about 60 seconds.
- 12
Thinly slice the remaining 2 garlic cloves lengthwise into paper-thin pieces and add to the hot oil; cook for 30–45 seconds until golden and fragrant.
- 13
Pour the garlic and golden oil over the surface of the stew in a thin stream.
- 14
Ladle the stew into bowls, ensuring each serving has fish and shrimp, and serve immediately with crusty bread for soaking.
Tools you’ll need
- large pot or deep skillet (4–5 quart)
- small skillet
- cutting board
- chef's knife
- wooden spoon
- soup ladle
- paper towels
- measuring cups and spoons
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