Spain on a Fork > All Recipes > Main Dishes > Spanish Beans with Fish | Traditional Bean & Seafood Stew Recipe
All Recipes, Main Dishes / December 23, 2022

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.

Spanish Beans with Fish
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.

Spanish Beans with Fish
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.

Spanish Beans with 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.

Spanish Beans with Fish

Key Ingredients & Cookware I used in this Recipe:
SPANISH FISH BROTH (10% OFF Your order with coupon code ONAFORK)

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Watch the Video Below on How to Make Spanish Beans with Fish

Spanish Beans with Fish | Traditional Bean & Seafood Stew

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 537 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a stock pot with a medium heat and add in the olive oil

  2. Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get Spanish Paprika and Saffron I used to make this Recipe

Nutrition Facts
Spanish Beans with Fish | Traditional Bean & Seafood Stew
Amount Per Serving
Calories 537 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 137mg46%
Sodium 1365mg59%
Potassium 1752mg50%
Carbohydrates 50g17%
Fiber 14g58%
Sugar 6g7%
Protein 47g94%
Vitamin A 3780IU76%
Vitamin C 41mg50%
Calcium 259mg26%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Angela

    Could this be made with another kind of broth, perhaps a vegetable broth or chicken broth? Even with your discount code, it will cost almost $30 to have one bottle of the El Navarrico fish broth shipped to my house.

    27 . Apr . 2023
    • Spain on a Fork

      Yes you can use any broth you like 🙂 Much love

      27 . Apr . 2023
  2. Blue

    5 stars
    Made this today with some minor variations, it was delicious.

    28 . Feb . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      01 . Mar . 2023
  3. Ramya

    Cant wait to make this soon for me can i use vegetable broth / mushrooms and tofu and skip green bell pepper as am not a big fan of green bell pepper i never had spanish beans with fish before perfect for raining days in Singapore and after office meals love your recipes as alays brightens up my day everyday after work

    23 . Dec . 2022
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      24 . Dec . 2022

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