“Better than Cioppino” Spanish Fisherman’s Seafood Stew

EPISODE 1199 – How to Make Spanish Fisherman’s Seafood Stew | Cim i Tomba Recipe

FULL RECIPE HERE:

“Better than Cioppino” Spanish Fisherman’s Seafood Stew

SPANISH OLIVE OIL I USED:
Spanish Extra Virgin Olive Oil – Arbequina

SPANISH GOLDEN SAFFRON:
https://www.goldensaffron.com/

GET YOUR SPAIN ON A FORK APRON & T-SHIRT HERE:
https://spain-on-a-fork.creator-spring.com/

YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
https://paypal.me/spainonafork

SUPPORT ME ON PATREON:
https://www.patreon.com/spainonafork

GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
https://www.amazon.com/shop/spainonafork

—————————————————————–
**New Videos Every Monday and Friday – Remember to Subscribe and click on the bell icon to be notified of new videos**
—————————————————————–

Equipment and Ingredients I use – Amazon Affiliate Links:

MY NONSTICK FRY PAN:
https://amzn.to/46a3SVe

POTS & PANS I USE:
https://amzn.to/3t09EK6

MY CHEF´S KNIFE:
https://amzn.to/3GiJJ3g

MICROPHONE I USE:
https://amzn.to/3cOULzt

CAMERA I USE:
https://amzn.to/3cOxb5W

SWEET SMOKED SPANISH PAPRIKA:
https://www.kivahealthfood.com/spaino…

MY CARBON STEEL PAELLA PAN:
https://amzn.to/3kNec2w

MY ENAMELED PAELLA PAN:
https://amzn.to/3f242EQ

SPANISH ROUND RICE I USE:
https://amzn.to/4dcaYuI

MY HOMEMADE VEGETABLE BROTH
https://spainonafork.com/how-to-easil…

SPANISH FISH BROTH:
https://amzn.to/3MMEc90

WOOD CUTTING BOARD:
https://amzn.to/3cOV6Cf

MY FOOD PROCESSOR:
https://amzn.to/3XmvcdK

MORTAR & PESTLE:
https://amzn.to/3eQb9hL

Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support 🙂

bienvenidos and welcome to another episode of Spain on a fork today we’re coming in with a classic Spanish recipe this time from the beautiful region of Catalunya but more specifically the province of Girona where they’re famously known for having some of the best seafood in all of Spain we’re talking Spanish fisherman seafood stew this is 
known as Cim i Tomba and let me tell you this dish has layer upon layer of so many amazing flavors the recipe is very easy to make and the best part it’s all done in about 40 minutes using just one pan 
folks serve this dish next to crunchy baguette to mop up all that goodness and a bottle of Spanish wine from the beautiful region of Priorat you’re going to have yourself a taste of the Spanish Mediterranean alright let’s just jump right into this i’m going to add in two cod fillets over some paper 
towels and pat them completely dry size of the fillets I’m using are 8 oz which is 225 grams each and I am using cod I bought frozen and thawed out but you can also use the fresh stuff here as 
well as any other type of firm white fish such as halibut tilapia or even hake which is known as merluza in Spain then we’ll season the fish with sea salt and freshly cracked black pepper and 
you want to make sure to do this on both sides and then cut each fillet into two evenly 
sized pieces for a total of four pieces of fish then we’ll add some all-purpose 
flour into a shallow bowl and coat each piece of fish in the flour for the next step I’m going to heat a large fry 
pan with a medium heat i’m using a paella pan which is what’s typically used to make and serve 
this dish but you can also use a regular fry pan or even a stock pot if you like and add in 
1/4 cup of extra virgin olive oil which is 60 ml important to use the good stuff here as
this is what truly makes the difference link where you get the Spanish one I’m using 
in the description box below after a couple minutes we’ll add in the pieces of fish and you 
want to make sure they’re on a single layer and evenly spaced out and we’re going to go 
for about 2 minutes per side here or until the pieces of fish have a light golden crust at this 
stage you don’t have to fully cook it through once the pieces of fish have a light 
golden crust once again at this stage you don’t have to fully cook them through we’ll
remove them from the pan and set them aside now using the same pan with the same heat I’m going to add one medium sized onion 
that’s been cut into small slices and four cloves of garlic that have 
been thinly sliced and we’ll mix the ingredients around that way they’re all 
coated in the olive oil and as you know I like to mix this around continuously 
that way everything evenly sautes after about 4 minutes and the ingredients are 
lightly sauteed I’m going to add in half a cup of dry white wine which is 120 ml if wine is 
not your thing you can sub it for any broth of your choice with a squeeze of fresh lemon 
juice and we’ll also add in half a teaspoon of dried thyme which is half a gram and we’ll 
give it a mix and then simmer for a few minutes after about 2 to 3 minutes and the alcohol 
has been cooked off from the wine I’m going to add in half a cup of tomato sauce which 
is 120 g as always I made my sauce by finely grating fresh tomatoes but you can also 
use canned tomato sauce here which is similar to passata and we’ll give it a mix 
and once again simmer it for a few minutes while tomato sauce is simmering I’m going 
to cut two medium-sized potatoes that have already been peeled washed and patted 
dry each one to half into moon shapes that are 1 cm thick which is a little over a 1/4 
inch important to use potatoes here that are a bit more waxy than starchy as they 
hold their shape better in stews i’m using Yukon Golds but you can also use new 
potatoes golden delight or even red potatoes after siming the tomato sauce for about 5 minutes and you can see it’s really thickened 
up we’ll add in the chopped potatoes and season everything with sea salt 
and freshly cracked black pepper and we’ll give it a mix until 
everything’s well mixed together then we’ll add in three cups of 
fish broth which is 720 ml you can also use chicken broth here or even vegetable 
broth if you like either way link where you can get the Spanish fish broth I’m using 
from Catalunya in the description box below we’ll also pinch in a 1/4 teaspoon of 
saffron threads which is .17 g link where you can get the Spanish golden saffron 
I’m using in the description box below as well and one bay leaf then we’ll turn it 
up to a high heat and give it a gentle mix once it comes to a boil we’ll lower 
the fire to a low medium heat and we’re going to simmer this on an open flame for about 20 
minutes or until the potatoes are just cooked through in the meantime let’s get the rest of 
our ingredients ready i’m going to add in one lb of raw jumbo shrimp over some paper towels which is 450 g and pat the shrimp completely dry for this recipe I’m using red Argentinian 
shrimp I bought frozen & thawed out and already peeled and deveined but you can use whatever shrimp you like and then we’ll season the shrimp with sea salt and freshly cracked black pepper and you just 
have to do this on one side and we’ll also add in three cloves of garlic that have been roughly 
chopped into a mortar along with a pinch of sea salt and using a pestle we’ll pound down on 
the garlic until we end up with a paste-like texture you can also use a food processor 
here hand blender or even a nutri-bullet then we’ll slowly add in about 3 tablespoons of extra virgin olive oil which is 45 
ml while mixing it continuously okay let’s move back to the stew after about 
20 minutes the potatoes should just be cooked through you know you can always pierce them 
with a toothpick just to ensure that they’re done if you see that yours need more time 
just simmer this for a bit longer and add in more liquid as needed for the final step 
I’m going to add the shrimp into the pan and you want to make sure all the shrimp are 
on a single layer and evenly spaced out and the pieces of fish that we fried earlier once 
again in a single layer and evenly spaced out and we gently move the fililelets around that 
way they’re perfectly nestled into the stew and then we’ll spoon some of 
the broth over the fish fillets and we’re going to simmer this for 
another 3 to 4 minutes or until the seafood is perfectly cooked through 
and make sure to get in there at the halfway point and flip the shrimp that way 
they’re fully coated in all that goodness once all the ingredients are just 
cooked through this dish is ready to go i’m going to remove the pan from 
the heat and we’ll serve this directly out of the pan topped off 
with our olive oil and garlic sauce a couple lemon wedges and some chopped parsley check it 
out our Spanish fisherman’s seafood stew is done easy to make restaurant 
quality presentation and all done in about 40 minutes using just one pan let’s 
give this a try and see how it turned out as always folks now it’s 
time for the moment of truth let’s see how this dish tastes it 
looks absolutely amazing here we go i’m telling you with that first taste I’m 
instantly transported to a beautiful beach in Catalunya so much goodness in there the seafood is beautifully cooked then you have the vegetables and the potatoes for that lift of goodness and 
that garlic and olive oil sauce taking this to the next level easy to make heart healthy give 
it a try at home once again next to a crunchy baguette to mop up all that goodness and a 
bottle of Spanish wine from the beautiful region of Priorat you’re gonna yourself a fabulous meal really quick before I go shout out to a couple of my patreons Steven Riggs, John Kochanowski and John Dayan again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if 
you’re not subscribed don’t forget to smash that subscribe button and click on the bell icon 
that way you can get notified every time I release new content and to become a part of the Spain 
on a fork family till the next time hasta luego!!