Medium

Sea bream stew with mussels and potatoes

Name: Sea bream stew with mussels and potatoes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Gilthead bream (boneless fillets; buy about 1.2 kg whole fish); 150 g Mussels (estimated meat; buy 700 g shell-on); 600 g Potato; 250 g Spring Onion; 6 g Garlic; 40 g Choricero pepper paste; 150 g Tomato sauce; 900 ml Fish stock (low-salt); 100 ml White wine; 30 g Extra virgin olive oil; 0.1 g Saffron; 2 g Sweet paprika; 3 g Parsley; 1 g Salt (only if needed)

Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Gilthead bream, Fish stock. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Mussels. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Fish stock.

Rating Not yet rated

Sea bream and mussels in a potato stew with choricero pepper and saffron.

Jump to steps

25 minpreparation and possible waiting

45 mincooking

4servings

1.800 kcalwhole recipe

450 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingStewingSautéing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the mussels, remove the beards and discard broken ones or open ones that do not close when tapped. Check the sea bream for bones and cut into large pieces. Keep both refrigerated.
Chop the spring onions and garlic. Soften in a casserole with the oil for 10 minutes.
Add the choricero pepper pulp, paprika, saffron and tomato sauce; stir for 1 minute.
Pour in the white wine and boil for 2 minutes.
Add the peeled potatoes in rough chunks and 750 ml fish stock. Cover and simmer for 20–25 minutes until tender.
Steam the mussels in another covered pan with the remaining 150 ml stock for 4–6 minutes. Discard unopened ones and strain the liquid through a fine sieve.
Add the sea bream to the stew and simmer gently for 5–7 minutes until it reaches 63°C. Add the mussels and some strained liquid if needed to loosen.
Heat for 1 minute, taste before adding salt and serve with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.