Spanish Basque Seafood Stew Recipe
A Basque-style seafood stew features fish and shellfish complemented by peppers, paprika, and white wine.
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Instructions
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Cut octopus into large pieces, slice fish into 1-2 inch cubes, peel shrimp, wash scallops, and season all separately with salt.
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Heat olive oil in a large pot over medium-high heat; add onion and celery, sauté 3-4 minutes. Add bell peppers and octopus.
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Sauté octopus, peppers, and onion for 1-2 minutes, then add garlic and cook for 1 minute.
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Increase heat to high, add white wine, mix, then add both paprikas. Boil until half the wine evaporates.
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Stir in sage, rosemary, and fish stock; bring to a boil, then reduce heat to a simmer and cook for 35-40 minutes.
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Taste for salt and adjust. Verify octopus is tender; continue simmering if not.
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Once octopus is tender, add tomatoes, shrimp, fish, scallops, and half the parsley. Simmer for 4-5 minutes.
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Stir in remaining parsley, basil, and lemon juice to taste, then serve.