This Spanish fisherman’s seafood stew, known as Cim i Tomba, is what the Spanish Mediterranean kitchen is all about. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a great meal.
To make this recipe, I used a combination of cod and shrimp. Both I purchased frozen and thawed out. You can mix it up and use different types of seafood if you like. Either way, make sure to pat the seafood completely dry. This way it absorbs all the flavors in the pan.
For the liquid, I used Spanish fish broth from Barcelona. You can use any type of fish broth you like. As well as substitute it for vegetable broth or even chicken broth. To cook the stew, I used a paella pan, but you can also use a regular frying pan or even a stockpot.
TIPS & TRICKS to Make this Recipe: I used a mortar & pestle to make the garlic sauce. You can also use a food processor, hand blender, or even a NutriBullet. This stew will hold for up to 3 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Spanish Fisherman’s Seafood Stew
Spanish Fisherman’s Seafood Stew | Cim i Tomba
Ingredients
-
1/4
cup
extra virgin olive oil
60 ml -
2
cod fillets
8 oz / 225 grams each -
1/4
cup
all purpose flour
30 grams -
1
onion (chopped) -
4
cloves
garlic (sliced) -
1/2
cup
dry white wine
120 ml -
1/2
tsp
dried thyme
0.50 grams -
2
tomatoes (finely grated) -
2
potatoes (peeled and cut into 1 cm thick half moon shapes) -
3
cups
fish broth
720 ml -
1/4
tsp
saffron threads
0.17 grams -
1
bay leaf -
1
lbs
raw jumbo shrimp (peeled and deveined)
450 grams - sea salt & black pepper
- lemon & chopped parsley for garnish
FOR THE GARLIC SAUCE
-
3
cloves
garlic (chopped) -
3
tbsp
extra virgin olive oil
45 ml - sea salt
Instructions
-
Add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, cut each fillet into 2 evenly sized pieces for a total of 4 pieces of fish, then add the flour into a bowl, and coat each piece of fish in the flour
-
Heat a paella pan, large fry pan, or stock pot with a medium heat and add in the olive oil
-
After a couple of minutes add in the pieces of fish, all in a single layer, fry for 2 minutes per side, then remove from the pan and set aside
-
Using the same pan with the same heat add in the chopped onion and sliced garlic, mix continuously, after 4 minutes and the onions are translucent, add in the wine and dried thyme, mix together and then simmer
-
After 3 minutes and the alcohol has been cooked off, add in the grated tomatoes, mix together and simmer for 5 minutes, then add in the chopped potatoes, and season with salt & pepper, mix together, then add in the fish broth, saffron, and bay leaf, raise to a high heat and mix, when it comes to a boil lower to a low-medium heat and simmer
-
In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper
-
To make the garlic sauce, add the chopped garlic into a mortar, along with a pinch of salt, using a pestle pound down on the garlic until you get a paste-like texture, then slowly add in the olive oil while mixing it continuously
-
After simmering the stew for 20 minutes and the potatoes are cooked through (you can always pierce them with a toothpick), add in the cod fillets back into the pan, along with the shrimp, all in a single layer, spoon some of broth over the cod and shrimp, simmer for 3 to 4 minutes or until the seafood is perfectly cooked through, then remove the pan from the heat
-
Top off the fish fillets with the garlic sauce, and garnish with some lemon wedges and chopped parsley, enjoy!
Nutrition Facts
Spanish Fisherman’s Seafood Stew | Cim i Tomba
Amount Per Serving
Calories 564
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 192mg64%
Sodium 574mg25%
Potassium 1350mg39%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 4g4%
Protein 43g86%
Vitamin A 778iu16%
Vitamin C 30mg36%
Calcium 173mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.