Spanish Beans with Fish | Traditional Bean & Seafood Stew Recipe
With Christmas eve around the corner, I´m going to show you what I´ll be serving on the 24th. We´re talking un Potaje de Mariscos con Alubias. This bean and seafood stew is packed with flavors, easy to make and promises to impress even the toughest critics.
The beauty of this stew is that it´s all done using just one pan, for a very easy clean up. As for the flavors, it feels like its been simmering for hours, when in reality it comes together in a little over 30 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a delicious and heartwarming meal.
What really flavors this stew is the Spanish paprika, saffron and a great fish broth. As for the seafood, I used cod fillets and raw shrimp that I bought frozen and thawed out. But you can also use fresh if you like, as well as any other type of firm white fish.
TIPS & TRICKS to Make this Recipe: You can make this stew ahead of time. Just hold off on adding the fish until you´re ready to serve. Otherwise it will overcook and get a tough texture to it.
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Watch the Video Below on How to Make Spanish Beans with Fish
Spanish Beans with Fish | Traditional Bean & Seafood Stew
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 6 cloves garlic
- 1 carrot
- 1 green bell pepper
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 3 grams
- 1 tsp dried thyme 1 gram
- 15.5 oz can white beans 440 grams
- 15.5 oz can kidney beans 440 grams
- 3 cups fish broth 720 ml
- 2 bay leaves
- 2 cod fillets 7 oz / 200 grams each
- 15 raw jumbo shrimp (peeled & deveined)
- 2 tbsp chopped fresh parsley 8 grams
- 1/4 tsp saffron threads
- pinch sea salt
- dash black pepper
Heat a stock pot with a medium heat and add in the olive oil
Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper
Add the cut vegetables into the stock pot, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, give it a quick mix, then add in the 2 tomatoes finely grated, mix together and simmer
Meanwhile, drain the cans of beans into a colander and rinse under cold water, reserve 1/4 cup (45 grams) of the beans and set aside
After 3 to 4 minutes and the grated tomato has thickened, add in the drained beans and season with sea salt & black pepper, gently mix together, then add in the broth and the bay leaves, raise to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low medium heat
While the stew is simmering, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into bite-sized pieces, also pat the shrimp dry, season with sea salt & black pepper and cut each shrimp in half
After simmering the beans for 10 minutes remove the lid, add the seafood into the pan, give it a mix and place the lid back on the stock pot
Meanwhile, add the reserved beans into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on until you form a paste like texture
Once the seafood is cooked through, about 3 to 4 minutes, remove the lid and add in the bean mixture, give it one final mix and then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
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