Spain on a Fork > All Recipes > Main Dishes > Spain’s BEST-KEPT Seafood Stew Recipe (Caldereta de Bacalao y Gambas)
All Recipes, Main Dishes / March 27, 2024

Spain’s BEST-KEPT Seafood Stew Recipe (Caldereta de Bacalao y Gambas)

This Spanish Seafood Stew, known as Caldereta de Bacalao y Gambas, is one of Spain’s best-kept seafood stews. We’re talking layer upon layer of so many great flavors, easy to make and all done in a little over 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish white wine for an incredible meal.

Seafood Stew
What really flavors this stew is the fish broth. I used a Spanish fish broth that truly takes this dish to the next level of goodness. If you can’t find fish broth in your area, you can substitute for chicken broth or even vegetable broth.

Seafood Stew
For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod, as well as any other type of firm white fish. As for the shrimp, I used red Argentinian shrimp that where already peeled & deveined. But any type of shrimp can be used as well as any other type of seafood you like.

Seafood Stew

TIPS & TRICKS to Make this Recipe: I used a mortar & pestle to mash up the almonds and garlic. Which helps thicken the stew. If you don’t have a mortar & pestle, you can also use a food processor, hand blender or even a nutribullet.

Seafood Stew

Key Ingredients & Cookware I used in this Recipe:
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this Spanish Seafood Stew

Seafood Stew
5 from 3 votes

Spanish Seafood Stew (Caldereta de Bacalao y Gambas)

Course Stew
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 424 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 20 blanched almonds
  • 8 cloves garlic
  • 1 onion
  • 2 carrots
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp dried thyme .50 grams
  • 2 tomatoes
  • 1/2 cup dry white wine 120 ml
  • 2 cups fish broth 480 ml
  • 2 cod fillets 8 oz / 225 grams each
  • 1/2 lbs shrimp (peeled & deveined) 225 grams
  • 1 egg
  • 1/4 cup all purpose flour 30 grams
  • handful chopped fresh parsley
  • sea salt & black pepper


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. After a couple of minutes add in the almonds and 4 whole cloves of garlic (peeled), fry for 4 to 5 minutes or until golden fried all around, then remove from the pan (reserving the olive oil) and transfer into a mortar

  3. In the meantime, pat the cod fillets dry with paper towels, cut each one into 2 evenly sized pieces, for a total of 4 pieces of cod, season with sea salt & black pepper

  4. Crack the egg into a bowl, season with sea salt & black pepper and whisk together, add the flour into a separate bowl, coat each cod fillet, first in the flour and then into the egg wash

  5. Using the same pan with the same heat, add in the cod fillets, all in a single layer, fry for 3 minutes per side or until golden fried and cooked through, then remove from the pan and set aside

  6. Once again, using the same pan with the same heat, add in the onion roughly chopped, 4 cloves of garlic thinly sliced and the carrots (peeled) cut into small bite-size pieces, mix continuously with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and simmer, once the tomato has slightly thickened, about 3 minutes, add in the white wine, mix together and then simmer

  7. In the meantime, move back to the mortar with the almonds and garlic, add in 2 tbsp (8 grams) chopped fresh parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture

  8. Once the alcohol has cooked off in the simmering wine, about 3 to 4 minutes, add in the almond & garlic paste and the fish broth, raise to a high heat and give it a gentle mix

  9. While the broth is heating, add the shimp over some paper towels and pat dry, season with sea salt & black pepper

  10. Once the broth comes to a boil, add the cod fillets back into the pan, along with the shrimp, all in a single layer, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the shrimp are cooked through, remove from the heat

  11. Serve directly out of the pan or transfer into shallow bowls, sprinkled with chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Seafood Stew (Caldereta de Bacalao y Gambas)
Amount Per Serving
Calories 424 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 181mg60%
Sodium 562mg24%
Potassium 1121mg32%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 5g6%
Protein 39g78%
Vitamin A 5970IU119%
Vitamin C 15mg18%
Calcium 150mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. T Braña

    5 stars
    Can I substitute the two tomatoes with a 14oz can of canned tomatoes?

    27 . Mar . 2024
    • Spain on a Fork

      I would use 1/2 of the can 🙂 Much love!

      29 . Mar . 2024
  2. D. Frazer

    5 stars
    I love your recipes! Thank you for sharing!
    One question: why do you only season one side of shrimp or seafood?

    27 . Mar . 2024
    • Spain on a Fork

      When adding into stews I only season one side, otherwise your stew might be too salty, especially when using broth 🙂 Much love

      29 . Mar . 2024
  3. linda wellner

    5 stars
    Haven’t had a chance to go shopping, but it looks delicious!!!

    27 . Mar . 2024
    • Spain on a Fork

      Hope you enjoy! Much love 🙂

      29 . Mar . 2024

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