Spanish Fish Stew

Enjoy a taste of Spain with Simon Rimmer's richly flavourful fish stew, a must for seafood lovers
By Simon Rimmer
Spanish Fish Stew
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 3 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1 stick celery
  • 1 bulb fennel, chopped
  • 30 g tomato purée
  • 4 tomatoes, skinned and chopped
  • 100 ml white wine
  • 60 ml brandy
  • 400 g fish heads (cod or bass)
  • 1 bay leaf
  • 1 sprig tarragon
  • 1 pinches cayenne pepper
  • 15 g smoked paprika
  • 900 ml fish stock
  • 400 g mixed shellfish and fish, such as salmon, cod, clams and prawns
  • 12 new potatoes, cooked
  • 2 carrots, blanched and sliced
  • 50 ml double cream
  • 4 tbsp chopped flat leaf parsley
  • juice of 1 lemons
  • black pepper
  • crusty bread, to serve


1. Heat the olive oil in a casserole dish. Fry the shallot, garlic, carrot, leek, celery and fennel for 10 minutes over a low heat , stirring now and then, until softened.

2. Mix in the tomato puree, chopped tomatoes, white wine and brandy. Cook briskly until reduced by half.

3. Add the fish heads, bring to the boil, reduce the heat and simmer for 5 minutes.

4. Add the bay leaf, tarragon, cayenne, smoked paprika and fish stock. Bring to the boil, reduce the heat, cover and simmer for 40 minutes.

5. Remove the fish heads and bay leaf. Blend the remaining fish soup until smooth. Pass the soup through first a broad-meshed sieve, then a fine-meshed sieve, pressing the mixture through.

6. Return the soup to the casserole dish and bring to the boil. Add the assorted fish and seafood, new potatoes and carrots. Cook until the fish and seafood is cooked through. Stir in the double cream and mix in the parsley. Stir in the lemon juice and season with salt and freshly ground pepper.

7. Serve the fish stew with crusty bread on the side.

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