Bella's Andalusian Sea Food Stew

Christabel Roseau


A hearty, fairly quick soup that just gets better the next day. That is if there are any leftovers!

★★★★★ 2 votes
30 Min
1 Hr


4 c
chopped potatoes (yukon or white)
1 c
fine chopped spanish onion (yellow will do)
8 clove
garlic mashed and chopped
1 tsp
2 1/2 tsp
1 Tbsp
sweet paprika
1 tsp
ground black pepper (white if you prefer)
2 lb
assorted fish - cod, shrimp, scallops - Trader Joe's Seafood mix is great!
1 1/2 c
dry white wine
4 c
fish stock or chicken stock
14 oz
crushed or diced tomatos
1/2 c
ground (not paste) almonds
1/2 c
plain bread crumbs (fresh preferable)
1 c
good spanish olive oil (any will do)
1 clove
garlic mashed
lemon, zest and juice
1 pinch
saffron (paprika will do if you cant find it)
whole egg
egg yolk


1In large soup pot, over medium heat, saute onions in a little olive oil, 5 minutes. Add potatoes, 5 minutes. Add garlic, 1 cup wine, stock, cayenne and paprika and simmer 15 minutes. Add tomatoes.

In a seperate bowl mix, ground almonds, bread crumbs, 2 teaspoons salt and pepper, and saffron, mixing in remaining white wine. Let sit 5 minutes.

If using fresh fish, make sure skin is off, shells, etc. (If you are wanting to use mussels, clams, soak and scrub well). If frozen thaw and rinse well before adding it all to the pot.
at 30 minutes add almond/bread mixture to soup. at 45 minutes add seafood (so its the last ingredient) If soup is appearing too thick add more stock.
2In blender - put one egg and one yolk in first, then add garlic, salt and pepper to taste and the zest and juice of one large lemon. Turn on blender for 30 seconds and then stream one cup of olive oil in till thick and creamy - if too thick add a little white wine... should be about the consistancy of pancake batter.

Simmer everything except Aioli for one hour (total cook time) Serve in soup mugs or deep bowls with a spoon of the aioli in bottom of bowl and a nice dollop on top. A crusty bread and a sprinkle of fresh parsely make this dish complete. Very hearty, and does well served the next day too.

About this Recipe

Course/Dish: Fish Soups