This Spanish Fish Stew is because we’ve been trying to eat more of a Mediterranean diet recently.
What’s The Mediterranean Diet About?
It isn’t really a diet, but more of a way of eating. The Mediterranean diet features lots of veggies, fruits, nuts, legumes and whole grains, with very little red meat but plenty of seafood, and some poultry. Good heart-healthy fats like olive oil, and avocado, with lots of herbs and lemon for seasoning, are also a big part of eating the Mediterranean way. Oh, and wine, wine is part of it too, can it get any better?
Why is a Mediterranean Diet a Good Thing?
A lot of research has shown that eating a Mediterranean diet reduces the risks of obesity, heart disease, cancer, and other chronic diseases. I’m emphasizing, that this isn’t a diet, just a way of eating. The great thing about it its, everything you eat will be delicious. Check out the Mayo Clinic’s take on this incredibly healthy way to eat here: Mediterranean diet: A heart-healthy eating plan.
Spanish Fish Stew: A Classic Comfort Dish
Last week, my Mediterranean recipe was Bulgur Stuffed Acorn Squash, a delicious Lebanese inspired dish. This week I’m going Spanish, and this Spanish fish stew is a classic comfort dish in Spain. That beautiful country is almost surrounded by the sea, and seafood is eaten regularly, often in stews, like this one.
One Pan Meals: The Best For Busy weeknights
This fish stew is one of my favourite weeknight meals. It’s quick to make and only requires one pot. I used cod, but any white fish will work here, sole, haddock, and halibut are all great alternatives. For the shellfish, I used shrimp, but any shellfish will also work. You can use clams, crab, lobster, or mussels if they are available. The key to this dish is the delicious base of potatoes, tomatoes, and all of those beautiful Spanish spices. Parsley, bay, paprika, cayenne, fennel, and lemon, make this dish burst with delicious. It’s one of the best ways to eat white fish that I know.
And one of the most simple, too. Using only one pan makes this delectable stew a perfect weeknight dinner, and clean up is, of course, a breeze. Fish and seafood cook up super fast, so they make for a perfect quick dinner.
Spanish Fish Stew
- 1 tbsp olive oil
- 3 onions thinly sliced
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 tsp fresh or dried thyme leaves
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp fennel seeds
- 14 oz can diced tomatoes
- 2 russet potatoes peeled and cut into 2″ cubes
- 1 lb cod fillets, fresh (or frozen and defrosted)
- 1 lb shrimp
- 1 bay leaf
- 1 lemon juice and zest
- 1/4 cup fresh parsley chopped
- In a large skillet with a lid, heat oil over medium heat
- Add onions, garlic, carrots, celery, thyme, paprika, fennel, and cayenne
- Cook stirring until onions are softened, and spices are fragrant about 5 minutes
- Add diced tomatoes, and their liquid to the pan along with the potatoes, and bay leaf. Turn heat to medium-high, cover pan and allow to cook until potatoes are tender about 15 minutes.
- Add cod, and scatter shrimp over top. Cover and cook for 2 minutes more or until shrimp are pink and cod flakes with a fork.
- Stir in lemon juice and zest, and parsley
- Serve hot