Spanish Seafood Stew by Barbara Shiells

Seafood is a huge part of Spanish culture and there are a plethora of fish mongers all across the country which provide dozens of species of fresh fish to restaurants and consumers alike. The Spanish Seafood Stew by Barbara Shiells is a dish that utilises the best and most readily available ingredients from the sea and is perfect for a light and delicious taste of the ocean.

Spanish Seafood Stew

spanish seafood stew recipe

Serves: 2

Time: 40 minutes


  • 1 tbsp olive oil
  • 1 tsp fennel seeds
  • carrots, diced
  • 2 celery sticks, diced
  • 2 garlic cloves, finely chopped
  • 2 leeks, thinly sliced
  • 400g can chopped tomatoes
  • 500ml hot fish stock
  • 2 skinless pollock or haddock fillets (about 200g)
  • 85g raw shelled king prawns


  • Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften.
  • Tip in the leeks, tomatoes and stock, season and bring to the boil. Cover and simmer these for 15-20 minutes until the vegetables are tender and until the sauce has thickened and reduced slightly.
  • Add the fish, scatter over the prawns and cook for 2 more minutes until lightly cooked. Ladle into bowls and serve with a spoon.
  • Serve on its own with a crusty roll or with rice, linguine or penne pasta


The stew can be frozen and stored in portion sizes for ease.  For an even quicker and easier stew, use a fish pie mix and a cooked seafood selection making it really quick to put together!

Barbara Shiells

With over 25 years’ experience in sport, health and fitness, degrees in Sport & Exercise Science & Physical Education and Teaching, Barbara is a health enthusiast who holds Fitness and Nutrition Qualifications. She is constantly updating her own qualifications and researching the latest trends and fads in exercise and nutrition.

At the moment, she is writing an Exercise and Nutrition Guide called Skinny Power. The guide brings together organised healthy eating with regular cardiovascular and resistance training. It includes extensive information on exercises, which can be done from home, and all the recipes with full nutritional breakdown.

Having a home in Mahon, Menorca means that Barbara not only has a love of Spanish food but also entails knowledge of the food culture found there. She has adapted many traditional Spanish recipes for herself and those that she trains, believes that Spanish food is not only tasty, but can also be nutritionally valuable. Barbara has kindly provided us with two of her Spanish recipes that she uses in Spain and England.

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