Spain on a Fork > All Recipes > Main Dishes > Spanish Fisherman´s Stew | Classic Seafood Stew from Northern Spain
All Recipes, Main Dishes / April 19, 2021

Spanish Fisherman´s Stew | Classic Seafood Stew from Northern Spain

Spain is a country that is surrounded by water in almost every corner. So as you can imagine, seafood is a big deal. In this post, I will show you how to make a classic Spanish Fisherman´s Stew from the north of Spain.

Spanish Fisherman´s Stew
This seafood stew is loaded with so many great flavors, it´s very easy to make and comes together in about 40 minutes. Serve it next to a bottle of Spanish wine for the ultimate Spanish experience.

Spanish Fisherman´s Stew
What really flavors this Spanish Fisherman´s Stew, is the sweet smoked Spanish paprika and the saffron. Make sure to use the good stuff here, as it makes all the difference in the over-all flavor.

Spanish Fisherman´s Stew
TIPS & TRICKS to Make this Recipe: I used fresh tuna in this stew. But you can use any firm fish you like. Such as halibut or swordfish. I also used fresh clams, but you can also add mussels. For the shrimp, I used raw shrimp I bought frozen and thawed out, but you can use scallops if you prefer. 

Spanish Fisherman´s Stew

Key Ingredients & Cookware I used in this Recipe:
MY STOCK POT
EXTRA VIRGIN OLIVE OIL
SPANISH SWEET SMOKED PAPRIKA
SAFFRON THREADS I USED
FISH BROTH I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Fisherman´s Stew

5 from 1 vote
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Spanish Fisherman´s Stew | Classic Seafood Stew from Northern Spain

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 1/2 onion
  • 1/2 green bell pepper
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 15 oz can diced tomatoes 410 grams
  • 2 potatoes
  • handful fresh parsley
  • 3 cups fish broth 710 ml
  • 1/4 tsp saffron threads .17 grams
  • 2 tuna steaks 7 oz / 200 grams each
  • 10 raw jumbo shrimp (peeled & deveined)
  • 12 fresh clams
  • sea salt & black pepper

Instructions

  1. Roughly chop 1/2 onion, roughly dice 4 cloves garlic, roughly chop 1/2 green bell pepper and cut 2 potatoes (peeled & washed) into small 3/4 inch (1.90cm) pieces

  2. Heat a stock pot with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 1 minute add in the onion, green bell pepper and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp (2.30 grams) sweet smoked paprika and quickly mix together, then add in one 15 oz (410 grams) can diced tomatoes, the chopped potatoes, 2 tbsp (7.60 grams) freshly chopped parsley and season with sea salt & black pepper, mix together until well combined

  3. Once well mixed, add in 3 cups (710 ml) fish broth and pinch in 1/4 tsp saffron threads, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium

  4. While the stew is cooking, pat down two 7 oz (200 gram) fillets of fresh tuna with paper towels, then cut each fillet into 1/2 inch (1.25 cm) pieces and lightly season with sea salt, pat down 10 raw jumbo shrimp (peeled & deveined) with paper towels and lightly season with sea salt, rinse 12 fresh clams under cold running water

  5. After simmering the stew for 20 minutes, remove the lid, add in the tuna and the clams, place the lid back on the pan and cook for 3 minutes, then add in the shrimp and cook for another 2 minutes or until the clams are fully open, remove from the heat

  6. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, serve at once next to a crusty baguette, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

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6 Comments

  1. CAROL

    Sounds yummy.

    21 . Apr . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      21 . Apr . 2021
  2. MMS

    5 stars
    This is so good! I’ve made several recipes from your site and they are all delish! I’m salivating looking at this recipe. I usually always add some hot sauce or red pepper flakes. Thank you!!

    19 . Apr . 2021
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 much love

      19 . Apr . 2021
  3. Ramya

    will be making this soon can i use mushrooms and vegetable broth as am a vegan can i skip green bell pepper as am not a big fan of it perfect with my bread will dm you if i make this and let you know how it goes Thanks Ramya

    19 . Apr . 2021
    • Spain on a Fork

      Yes you can skip the seafood, use vegegetables instead and use veggie broth 🙂 much love Ramya!

      19 . Apr . 2021

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