The ULTIMATE Seafood Skillet | Easy 30 Minute One-Pan Recipe
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.
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Watch the Video Below on How to Make The ULTIMATE Seafood Skillet
The ULTIMATE Seafood Skillet
- 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
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
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
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
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)
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
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!
Get the Saffron I used to make this Recipe
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