Cod and Seafood Stew

My husband took me for an impromptu lunch at a Spanish deli/restaurant that we stumbled across at the weekend. He was tempted in by the mouthwatering jamon hanging in the window and I didn’t take too much persuading! We ordered a jamon bocadillo (baguette) and  a portion of the daily special ‘cod with prawns’ to share. We dived straight in when it arrived so sadly I didn’t take a picture, but the whole time we were eating I was saying “I am going to try and make this at home”!

So, as it’s Friday I went to the supermarket and stocked up a range of ingredients that I thought might recreate the flavours of the dish, with a few adaptations including my favourite seafood: squid and clams. I would have happily had some tiger prawns too but they didn’t have any left… it definitely doesn’t need it but any fish and seafood combination would work really well with the sauce.

Our paprika is a bit spicy which gave the dish more of a kick than I was expecting, so make sure you check the type of paprika you have before getting carried away and adding too much! The sauce was just delicious and you can’t beat the soft squid texture you get by cooking it slowly for a longer time. This is a sure addition to our favourites!

Ingredients (serves two generously)

  • One onion, thinly sliced
  • Two garlic cloves, minced/grated
  • Two medium potatoes, thinly sliced (about half a cm thick)
  • One teaspoon of paprika
  • 4 large squid tubes, sliced into 1cm rings
  • 250g passata
  • 250ml chicken stock
  • 300g cod loin, cut into two pieces
  • Fresh clams (I used 500g but 300g would be enough)
  • A handful of flat leaf parsley, chopped
  • Quarter of a lemon
  • Vegetables to serve

Method (Takes about half an hour)

Sweat the onion and garlic in a frying pan with olive oil. Add the sliced potatoes, paprika and season well. Add the squid and stir well, leaving for a few minutes to heat through and start to sizzle.


Pour in the passata and stock, stir well and leave to simmer for 15 minutes or until the potatoes are soft and the sauce has reduced and thickened. Stir occasionally to stop anything sticking to the pan.


Meanwhile make some vegetables to serve on the side. I sliced two small leeks into rings and cooked gently in butter in a saucepan for five minutes. I then added the sliced outer leaves (about 8 leaves) of a savoy cabbage, put the lid on and let cook down for another 5 minutes. Give it a good grind of salt and pepper before serving.

Back to the stew… nestle the fish into the sauce and continue to simmer for a couple of minutes. Then scatter the clams on top and cover for another 3 minutes until all of the fish is cooked through.


Sprinkle with the parsley and squeeze the lemon over the fish. Serve the pan on the table with greens on the side. Enjoy!



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