Spanish Seafood Stew

Spanish Seafood Stew

                                                        Spanish Seafood Stew.

Spanish Seafood StewIn both the Spanish and the Portuguese traditions, we find seafood stews made with sausage and seafood in a rich tomato broth. My rendition of Spanish Seafood Stew is made with a few links of a Spanish sausage called chistorra but you can use linguisa or chorizo as well. I chose to use two kinds of seafood, a rich seabags and large prawns but feel free to use more or different kinds of seafood. I added artichoke hearts, fava and garbanzo beans  along with organic aromatic vegetables. My Spanish Seafood Stew is seasoned with traditional spices of smoked paprika, oregano, and saffron; lemon zest brightens the broth. This is a delicious, nutritious and satisfying stew; it can be served on it’s own or over couches, rice or short pasta. Enjoy my Spanish Seafood Stew with a fresh green salad and dry wine of choice!

1/4 cup extra virgin olive oil

2-3 cloves organic garlic cloves, peeled and sliced

1 large organic onion, peeled and cut up

1 cup+ chopped organic celery

2-3 organic carrots, cut up

1 organic bell pepper, cut up

3-4 links of Spanish chistorra sausage, cut up

1/4 cup dry sherry

2 tablespoons tomato paste

1 can organic grape tomatoes with juice

2 teaspoons smoked paprika(Ranch Gordo Spanish pimentón is good)

2 teaspoons dried oregano leaves

Good pinch of Spanish saffron

2-3 bay leaves

Salt and pepper to taste

32 ounces seafood broth

1 can small fava beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

2-3 thick pieces of Chilean sea bass

10-12 large easy peel prawns 

1 bunch organic flat leaf parsley, roughly chopped

 Zest of 1 organic lemon

In a large stockpot, heat the olive oil to medium high

Add next five ingredients and sauté until vegetables are slightly browned

Add the cut up sausage, sauté

Add the sherry

Stir in the tomato paste and cook down a minute or so

Add in the grape tomatoes and juice

Season with all the spices

Stir in the seafood broth

Lower to simmer

Add in the artichokes, both beans, fish, prawns or other seafood

Simmer for 35-40 minutes 

Stir in the parsley and lemon zest

Remove from heat and let rest covered for another 20 minutes

Serve over rice, pasta or coucous or all by itself

Enjoy with a fresh green salad and dry wine!

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