This is a rich and satisfying seafood stew that originated in the Basque Country – in the Pyrenees and on the Atlantic coast on the border of Spain and France. What makes this stew special is a combination of seafood both hot and sweet peppers and a combination of spices. A good fish stock is important for this recipe but you can also use chicken stock or water. We use baby octopus striped bass shrimp and baby scallops in this version but mussels crabmeat any type of firm fish or really any other seafood will work – just make sure you have a variety.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Spain on a Fork | 2021-10-18 14:00:07 |  194,159 Views |
Classic Spanish Fish Stew | A Timeless Recipe from Barcelona Spain
1 pound firm white fish such as sea bass
1/2 pound scallops
2 medium onions finely chopped
