Catalan Seafood Stew with Saffron and Tomato

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A vibrant Mediterranean fish stew brimming with mixed seafood simmered in a saffron-scented tomato broth. Inspired by the coastal kitchens of Catalonia, this rustic dish is traditionally served with crusty garlic-rubbed bread to soak up every drop of the rich, briny broth.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 7 gSugar
• 52 gProtein
• 980 mgSodium
• 1120 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the seafood

• 1 lb monkfish fillet, cut into 1-inch chunks
• 1/2 lb skinless cod fillet, cut into chunks
• 1/2 lb large shrimp, shell on and deveined
• 1/2 lb cleaned squid, bodies sliced into rings
• 1 lb mussels, scrubbed and debearded
• 1/2 lb small clams, scrubbed

For the broth

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1/4 tsp saffron threads
• 1 tsp smoked paprika (pimentón)
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/2 cup dry white wine
• 2 tbsp brandy
• 2 cups warm fish or seafood stock
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh flat-leaf parsley, chopped

For serving

• 1 baguette, sliced 1/2-inch thick and toasted
• 1 garlic clove, halved
• Lemon wedges

Directions

1. Warm the olive oil in a wide, heavy pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 to 7 minutes. Stir in the garlic, saffron, and smoked paprika and cook 1 minute until fragrant.
2. Add the tomato paste and crushed tomatoes and cook for 3 to 4 minutes, stirring, until the mixture darkens and thickens slightly. Pour in the white wine and brandy and simmer 2 minutes to cook off the alcohol.
3. Add the fish stock, bay leaf, and the sliced squid; bring to a gentle simmer and cook for 10 minutes so the squid becomes tender and flavors the broth.
4. Season the monkfish and cod with salt and pepper, then nestle them into the pot along with the shrimp. Cover and simmer gently for 4 to 5 minutes, taking care not to boil.
5. Add the mussels and clams, cover again, and cook another 4 to 5 minutes until every shell has opened. Discard any that remain tightly closed.
6. Remove the bay leaf and taste the broth, adjusting salt and pepper. Stir in the chopped parsley just before serving.
7. Rub the toasted baguette slices with the cut garlic clove. Ladle the stew into wide shallow bowls, distributing the seafood and broth evenly.
8. Serve immediately with the garlic bread and lemon wedges for squeezing over the fish.

Cook’s Notes

• Do not skip the saffron; it gives the stew its signature golden hue and subtle floral aroma. A small pinch of turmeric can substitute if needed.
• Add the most delicate fish and shellfish last so they do not overcook and fall apart.
• For a deeper broth, simmer fish heads and bones in the stock for 30 minutes beforehand and strain.
• Leftovers keep well for 1 day in the fridge; the squid and shellfish are best enjoyed fresh the day they are cooked.
• A dry Spanish white such as Albariño or Rueda pairs beautifully with the bright, briny broth.

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