Spanish seafood stew with beans
Spain on a Fork · ♥ 984 likes · 18.7K views · 9 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat the olive oil in a stock pot over medium heat.
- 1 whole onion
- 6 cloves garlic
- 1 whole carrot
- 1 whole green bell pepper
Chop the onion, garlic, peeled carrot and bell pepper and add them to the pot, mixing to coat in the oil.
- 3 g sweet smoked Spanish paprika
- 1 g dry thyme
After about four minutes, when the vegetables are lightly sauteed, add the paprika and thyme and mix to coat.
- 125 g tomato sauce
Add the tomato sauce, mix, and simmer three to four minutes until slightly thickened.
- 440 g white beans
- 440 g kidney beans
- 45 g beans
Drain and rinse both cans of beans under cold water, reserving a quarter cup.
Add the drained beans, season with sea salt and black pepper and mix gently.
- sea salt
- black pepper
- 720 ml fish broth
- 2 whole bay leaves
Add the fish broth and the bay leaves, raise to high heat and bring to a boil.
- 200 g cod
- 15 whole jumbo shrimp
Pat the cod dry, season with salt and pepper and cut into small bite-sized pieces; do the same with the shrimp.
Add the cod and shrimp to the stew, mix gently, lid back on and cook three to four minutes until the seafood is just cooked through.
Cooking the seafood in the stew
- 0.17 g saffron threads
- 8 g fresh parsley
- sea salt
Pound the reserved beans, saffron, parsley and a little sea salt in a mortar with the pestle to a paste.
Pounding the bean and saffron thickener