Spanish Seafood Stew
By BartThis Spanish classic is perfect on a summers eve, served with crusty bread and a cold class of white wine or ice cold beer.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 230 g of mixed seafood, thawed if frozen
- 1 onion, finely chopped
- 1 tbsp of olive oil
- 2 tbsp of bart sweet smoked paprika
- 1 pinch of bart saffron
- 1 tsp of bart infusions garlic paste
- 150 ml of dry white wine
- 400 g of chopped tomatoes
- 500 g of white fish, cubed
- 1 handful of fresh parsley, chopped (to serve)
Method
4 stepsStep 1
In a pan heat the oil and soften the onion.
Step 2
Stir in the sweet smoked paprika, saffron, garlic, wine and chopped tomatoes.
Step 3
Season with salt and pepper and simmer for 10 minutes.
Step 4
Add the fish and seafood mixture. Cook gently for 5 minutes or until the fish is cooked and the seafood heated through. Scatter with chopped parsley.