Spanish Seafood Stew
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Spanish Seafood Stew

NUTRITION · PER SERVING60M COOK
CAL 47%·PRO 100%
CARBS 111G47% OF CAL
10G FIBER90G OTHER12G TOTAL SUGAR
FAT 29G28% OF CAL
6G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold seafood stew with white fish, chorizo, chickpeas, and saffron rice. Rich with smoked paprika and white wine. A sophisticated Spanish dish perfect for entertaining or special occasions.

mainspanishsoupfishshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups rinsed basmati rice
  • 3 cups water or stock
  • generous pinch saffron (optional)
  • generous pinch salt
  • zest from one lemon (save the lemon)
  • 1- 1 ½ lbs mix of white fish (cod, halibut, sea bass, haddock), scallops or shrimp
  • 1-2 teaspoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika
  • zest of one lemon
  • 1 garlic clove – minced or grated
  • 6 ounces ground Mexican chorizo, removed from casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo, or turkey chorizo– see notes)
  • 1 tablespoon olive oil, plus one teaspoon, divided
  • 1 extra-large onion – diced
  • 2 celery stalks – chopped
  • 2 medium carrots – peeled and diced
  • 1 red bell pepper- diced
  • 4 garlic cloves – roughly chopped
  • 2 tablespoons tomato paste
  • 1 ½ cups chicken stock (or sub fish stock or veggie broth)
  • ½ cup dry white wine
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 14-ounce can of garbanzo beans, drained
  • 1 teaspoon salt (or to taste)
  • optional: 2-3 tablespoons sliced green or kalamata olives or 1 tablespoon capers
  • ½ teaspoon cracked pepper
  • fresh Italian parsley
  • Fresh lemon juice to taste
PREP
20M
SODIUM
1672MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.