Catalan fish stew
A rich Mediterranean fish stew with mussels, sausage, and aromatic spices simmered in white wine and saffron, perfect served with greens, potatoes, and fresh lemon.
Updated : 10 September, 2025
Easy
About 20 min.
Ingredients
6 tablespoon
Olive oil
1
Onion
2
Fennel
150 grams
Smoked sausage
1
Red chilli pepper
2
Garlic
0.5 teaspoon
Ground paprika
1 tablespoon
Thyme
1 teaspoon
Saffron
3
Laurel leaf
400 grams
Canned tomatoes
100 milliliters
Fish broth
150 milliliters
White wine
500 grams
Mussels
650 grams
Cod
100 grams
Almonds
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the olive oil in a large pan and sauté the chopped onions, fennel, diced sausage, chilli, ground fennel seeds, and garlic for a few minutes until fragrant.
Step 2
Stir in the paprika, thyme, saffron, bay leaves, and tomatoes, then cook gently until the mixture reduces into a thick sauce. Pour in the fish stock (or water) and white wine, bringing everything to a simmer.
Step 3
Add the cooked mussels and continue simmering until all have opened, discarding any that remain closed. Gently fold in the fish pieces along with the almonds, letting the stew heat for just a minute or two until the fish is cooked through.
Step 4
Serve hot with seasonal greens, steamed potatoes, and lemon wedges for squeezing over the top.