Magnificent shellfish stew with fish stock

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Now that it’s the season for paella, black rice and fideuà noodles, we suggest a shellfish “Caldereta” or stew. Use our fish stock and you’ll see how it improves your recipes. Because good ingredients are the secret to recipes that come out delicious.


  • 1kg mixed shellfish: Dublin Bay prawns, mussels, prawns, squid, clams and 1/2 lobster.
  • 1kg fish: monkfish, sea bream, sea bass.
  • 1 green pepper
  • 3 tomatoes
  • 5 cloves of garlic
  • 1 stick of bread
  • Parsley
  • 1 onion
  • 8 almonds
  • Salt, paprika, pepper and oil
  • Fish Stock


Step 1

Put about 5 spoonfuls of olive oil in a large frying pan. Chop the onion finely and add it, and when it starts to turn a little transparent add the grated tomatoes.

Step 2

Season the pieces of fish and add them to the mixture in the frying pan. Stir well. Cook vigorously for a few minutes and then add the fish stock. When it starts to boil, lower the heat and keep the ingredients over the heat for about 10 minutes.

Step 3

Thoroughly crush the parsley, the two cloves of garlic, the salt, the paprika and the eight almonds and add them.

Step 4

Chop up a slice of bread, add this to the stew and let it simmer for a further 5 minutes.

Step 5

Finally, add the shellfish and let it simmer for another five minutes. Add salt as necessary and it’s ready to serve.

Amandín product: Skill Level: Season: , ,
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Product information

Amandín Product Advantages

  • Fish stock

    La base perfecta para este verano.

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