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 time70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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

25 minprep

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: 70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

Boiling

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.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Gilthead bream boneless fillets; buy about 1.2 kg whole fish 600 g
Mussels estimated meat; buy 700 g shell-on 150 g
Potato 600 g
Spring Onion 250 g
Garlic 6 g
Choricero pepper paste 40 g
Tomato sauce 150 g
Fish stock low-salt 900 ml
White wine 100 ml
Extra virgin olive oil 30 g
Saffron 0.1 g
Sweet paprika 2 g
Parsley 3 g
Salt only if needed 1 g

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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.