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.
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.
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.
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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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
Spanish Seafood Stew (Caldereta de Bacalao y Gambas)
Ingredients
- 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
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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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
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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
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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
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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
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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
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While the broth is heating, add the shimp over some paper towels and pat dry, season with sea salt & black pepper
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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
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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
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T Braña
27 . Mar . 2024Can I substitute the two tomatoes with a 14oz can of canned tomatoes?
Spain on a Fork
I would use 1/2 of the can 🙂 Much love!
29 . Mar . 2024D. Frazer
27 . Mar . 2024I love your recipes! Thank you for sharing!
One question: why do you only season one side of shrimp or seafood?
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 . 2024linda wellner
27 . Mar . 2024Haven’t had a chance to go shopping, but it looks delicious!!!
Spain on a Fork
Hope you enjoy! Much love 🙂
29 . Mar . 2024