This seafood skillet is not your typical seafood fare, this is the next-level in goodness. We´re talking a huge punch of Mediterranean flavors, easy to make and all done in about 30 minutes. Serve it next to a bottle of chilled white wine and a crunchy baguette for an incredible summer meal.
To make this seafood skillet I used a combination of cod, scallops, shrimp and mussels. All of them I bought frozen & thawed out (except for the mussels, I used fresh), just to make things easier and more accessible. Of course, you can use all fresh seafood, as well as other types of fish and shellfish.
The most important ingredients in this seafood skillet, besides the seafood, are the fish broth and saffron. Not only do these two ingredients flavor the entire dish, but they bring it all together. Make sure to use the good stuff here, as it makes all the difference.
TIPS & TRICKS to Make this Recipe: The secret here is to not over cook the seafood. Though thanks to the broth, the dish is very forgiving. About 5 minutes for the cod & mussels, 2 minutes for the scallops and 1 to 2 minutes for the shrimp usually does the trick. All cooked in layers as stated in the recipe card below.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH FISH BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make The ULTIMATE Seafood Skillet
The ULTIMATE Seafood Skillet
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 8 scallops
- 1 onion
- 1 carrot
- 1 celery stick
- 6 cloves garlic
- 2 tomatoes
- 1 tsp dried thyme 1 gram
- 1/3 cup white wine 80 ml
- 1 1/2 cups fish broth 350 ml
- 1/4 tsp saffron threads .17 grams
- 14 oz cod 400 grams
- 8 raw jumbo shrimp peeled & deveined
- 10 mussels
- 1 lemon
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan or stock pot with a medium heat and add in 3 tbsp extra virgin olive oil
-
Meanwhile, pat dry 8 scallops with paper towels and season with sea salt & black pepper
-
Add the scallops into the hot pan, all in a single layer, cook for 1 minute per side, then remove the scallops and set aside
-
Using the same pan with the same heat, add in 1 onion roughly chopped, 1 carrot roughly chopped, 1 celery stick thinly sliced and 6 cloves garlic roughly chopped, mix with the olive oil
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After 3 minutes and the vegetables are lightly sauteed, add in 2 tomatoes finely grated, 1 tsp dried thyme and season with sea salt & black pepper, mix together and simmer until thickened, about 3 minutes, then add in 1/3 cup white wine, mix together and simmer
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Once the alcohol has cooked off in the wine, about 2 minutes, add in 1 1/2 cups fish broth and 1/4 tsp saffron threads, then turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
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Meanwhile, pat dry the cod with paper towels, then cut into 1 inch (2.50 cm) squares and season with sea salt & black pepper, pat dry the shrimp and season with sea salt & black pepper and reserve 8 cleaned mussels (remove the beards and scrub clean under cold water)
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After simmering the broth for 6 to 8 minutes remove the lid, add in the cod and mussels, all evenly spread out, place the lid back on the pan, once all the mussels have opened, about 5 minutes, remove the lid and add the shrimp and reserved scallops, once again all evenly spread out, place the lid and go for another 1 to 2 minutes or until the shrimp are cooked through
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Remove the pan from the heat, garnish with lemon slices and a generous portion of finely chopped fresh parsley, serve at once next to a crunchy baguette, enjoy!
Recipe Notes
Get the Saffron I used to make this Recipe
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09 . Dec . 2024Arletti
Hi do you recommend to use hake fish on this dish? I can’t wait to try this recipe.
27 . Sep . 2024Spain on a Fork
I used cod, but you can totally use hake if you like 🙂 Much love!
27 . Sep . 2024Chip
Getting ready to shop and make this tonight. Wanted to note that the printable recipe does not list the scallops as an ingredient though it does have the cooking info.
15 . Jun . 2024Spain on a Fork
It’s the second ingredient on the list 🙂 Much love!
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09 . Jan . 2024Hanna
08 . Aug . 2023This was delicious!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
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26 . Nov . 2022What a great recipe for a quick high-quality dish that is easy to make.
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19 . Jul . 2022Charles Pascual
16 . Jul . 2022Another terrific recipe – thank you Albert. Easy prep, get all the ingredients lined up and the cooking goes quickly. A fun dish to make and even better to eat. So easy – it has to go into our “rotation” of quick, delicious meals.
Spain on a Fork
So happy to hear that Charles!! Much love 🙂
16 . Jul . 2022Wayne Holscott
08 . Jul . 2022What a great recipe for a quick high-quality dish that is easy to make. I served it over rice. Give it a try.
Spain on a Fork
Happy to hear that! Much love 🙂
08 . Jul . 2022Uncle Bud
Albert, can you substitute Passata for the tomatoes?
05 . Jul . 2022Spain on a Fork
Absolutely, about 1/2 cup – 115 grams will do the trick, Much love Uncle Bud 🙂
05 . Jul . 2022john m
this looks like paella minus the rice. am i right?
01 . Jul . 2022Spain on a Fork
Kind of, but with a different flavor profile, as there is no paprika 🙂 much love
03 . Jul . 2022Ramya
cant wait to make this soon for me can i use mushrooms and tofu instead i never had ulimate seafood skillet before perfect for my after office meals love your recipes as always brightens up my day everyday after work
01 . Jul . 2022Spain on a Fork
Sounds great Ramya! Much love 🙂
03 . Jul . 2022