"Better than Cioppino" Spanish Fisherman's Seafood Stew

white wine

💰Cheaper: chicken broth

Chicken broth maintains moisture and flavor without alcohol.

saffron

💰Cheaper: turmeric

Turmeric provides color and a hint of earthiness at a lower cost.

Pat dry 2 cod fillets (8 oz each) with paper towels.

Season both sides of the cod fillets with sea salt and freshly cracked black pepper.

Cut each cod fillet into two evenly sized pieces for a total of four pieces.

Coat each piece of fish in all-purpose flour in a shallow bowl.

Heat a large paella pan over medium heat and add 1/4 cup extra virgin olive oil (60 ml).

Add the coated pieces of fish to the pan in a single layer and cook for about 2 minutes per side or until they have a light golden crust.

Remove the fish from the pan and set aside.

In the same pan, add 1 medium sliced onion and 4 thinly sliced cloves of garlic, mixing continuously to coat in olive oil.

Sauté for about 4 minutes until lightly sautéed.

Add 1/2 cup dry white wine (120 ml) and 1/2 teaspoon dried thyme (0.5 g) to the pan and simmer for 2-3 minutes until the alcohol has cooked off.

Stir in 1/2 cup tomato sauce (120 g) and simmer for a few minutes until thickened.

Cut 2 medium-sized peeled potatoes into 1 cm thick moon shapes and add to the pan, seasoning with sea salt and freshly cracked black pepper.

Mix everything together and add 3 cups fish broth (720 ml) and 1/4 teaspoon saffron threads (0.17 g) along with 1 bay leaf.

Increase heat to high and bring to a boil, then reduce to low medium heat and simmer for about 20 minutes until potatoes are just cooked through.

Pat dry 1 lb raw jumbo shrimp (450 g) and season with sea salt and freshly cracked black pepper on one side.

In a mortar, combine 3 cloves of roughly chopped garlic with a pinch of sea salt and pound into a paste.

Slowly add 3 tablespoons extra virgin olive oil (45 ml) while mixing continuously to create a garlic oil.

After 20 minutes, check the potatoes for doneness and add the shrimp and previously cooked fish back into the pan in a single layer.

Spoon some broth over the fish and shrimp, and simmer for another 3-4 minutes or until seafood is cooked through, flipping the shrimp halfway.

Remove the pan from heat and serve directly from the pan topped with garlic oil, lemon wedges, and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens