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I stumbled upon this Basque seafood stew recipe during my travels through northern Spain. Its rich flavors transported me straight to coastal fishing villages. Combining fresh seafood with aromatic vegetables and spices, this hearty dish captures essence of Basque cuisine. Simple yet sophisticated, it's become my go-to for impressing dinner guests. Best part? It's surprisingly easy to whip up at home. Ready to bring a taste of Spain to your kitchen? Let's dive into this mouthwatering stew!
Ingredients You'll Need
- Olive oil: Adds richness and depth to the stew, enhancing the overall flavor profile with its fruity and peppery notes.
- Onion: Provides a savory base and sweetness to the stew, adding depth of flavor and complexity to the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste of the seafood stew.
- Red bell pepper: Adds a touch of sweetness and vibrant color to the stew, complementing the seafood with its mild flavor.
- Tomato: Brings acidity and freshness to the stew, balancing the richness of the seafood and enhancing the overall taste.
- Fish stock: Provides a rich seafood flavor base, intensifying the taste of the stew and enhancing the overall seafood essence.
- White wine: Adds acidity and depth to the stew, enhancing the flavors of the seafood and creating a well-rounded taste.
- Mixed seafood: The star of the dish, provides a variety of textures and flavors, making the stew hearty, flavorful, and satisfying.
- Paprika: Infuses the stew with a smoky and earthy flavor, adding a hint of warmth and depth to the dish.
- Parsley: Adds a fresh and herbaceous note to the stew, brightening the flavors and providing a pop of color.
Read more: Basque Beef Stew Recipe
Essential Tools for Making Basque Seafood Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onion, garlic, bell pepper, and tomato.
- Cutting board: Provides a stable surface for chopping the vegetables and seafood.
Basque Seafood Stew
A hearty and flavorful seafood stew from the Basque region.
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Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 large tomato, chopped
- 1 cup fish stock
- 1 cup white wine
- 1 lb mixed seafood (shrimp, mussels, clams, fish)
- 1 tsp paprika
- to taste salt and pepper
- 2 tbsp parsley, chopped
Read more: Basque Oxtail Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and chopped red bell pepper. Cook for another 5 minutes.
- Add the chopped tomato and cook for 3 minutes.
- Pour in the fish stock and white wine. Bring to a simmer.
- Add the mixed seafood and paprika. Cook until the seafood is done, about 10 minutes.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Basque Lamb Stew Recipe
Can You Make Basque Seafood Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the seafood.
- Let the stew cool completely, then store it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew, add the seafood, and cook until the seafood is done.
Freezing Instructions
- Prepare the stew without adding the seafood.
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Seal tightly, label with the date, and freeze for up to 3 months.
- To serve, thaw the stew overnight in the fridge, reheat, add the seafood, and cook until the seafood is done.
When making this Basque seafood stew, try adding a splash of brandy right before serving to enhance the flavors and give it a unique twist.
Common Questions About This Basque-Style Seafood Dish
FAQ:
What type of seafood can I use in this Basque seafood stew?
You can use a variety of seafood such as shrimp, mussels, clams, and fish in this stew.
Can I use vegetable broth instead of fish stock?
Yes, you can substitute vegetable broth for fish stock if you prefer.
How spicy is this stew with the paprika?
The paprika adds a mild smoky flavor rather than spiciness to the stew.
Can I make this stew ahead of time?
Yes, you can make this stew ahead of time and reheat it when you're ready to serve.
Is this Basque seafood stew gluten-free?
Yes, this stew is gluten-free as long as the ingredients you use are gluten-free.
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