Spanish fish stew

This is a simple fish stew, perfect for a winter night.  Have a nice loaf of bread to soak up the broth and enjoy with aa bottle of Verdejo.


  1. 2 Tbs. olive oil
  2. ½ cup chopped onions
  3. 2 cloves garlic, minced
  4. 1 cup diced potatoes
  5. ¼ tsp. saffron (optional)
  6. 1 cup clam juice
  7. ¼ cup white wine
  8. ¼ pound bay scallops
  9. ¼ pound shrimp
  10. ¼ pound white fish
  11.  6 clams in the shell
  12. salt & pepper
  13. 2 Tbs. chopped parsley
  14. 2 Tbs. chopped chives


In a heavy 12-inch skillet, sauté the onions in the olive oil until translucent (about 5 minutes) over medium high heat..

Add garlic and sauté about 1 minute longer.

Add the diced potatoes and stir to mix the vegetables.  Add the saffron.

Add the clam juice and the white wine.  Bring to a good simmer and then lower the heat to low, cover, cooking the vegetables for 15 minutes.

Meanwhile peel and de-vein the shrimp.  Cut the fish up into pieces about 1” in diameter.

Add the clams, if using, and the fish.  Cover the pan and allow to cook for 4-5 minutes.  The clams should open.

Add the fish, scallops, shrimp, parsley, and chives.  Cook for about 2-3 minutes, until the shrimp begin to color and the fish is firm and translucent.  Stir to blend.

Note:  Don’t overcook! If overcooked, the bay scallops and shrimp will be tough.

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