Spanish seafood stew with aioli

Packed full of beautifully fresh seafood, this hearty Spanish stew is the ultimate comfort food for cooler evenings with the family.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


  • 4 large ripe tomatoes (880g)
  • 2 clove garlic
  • 1 small white onion (80g)
  • 1 small carrot (70g)
  • 1 medium red capsicum (bell pepper) (200g)
  • 2 tablespoon olive oil
  • 2 teaspoon sherry vinegar
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 1/2 teaspoon saffron threads
  • 1 teaspoon hot paprika
  • 1 teaspoon sweet paprika
Spanish seafood stew with aioli
  • 1/4 cup (60ml) olive oil
  • 1 1/2 cup (375ml) dry white wine
  • 1 litre (4 cups) fish stock
  • 500 gram skinless thick white fish fillet, cutlet or steak
  • 400 gram uncooked large prawns (shrimp)
  • 350 gram calamari
  • 1 kilogram pot-ready mussels
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 3/4 cup (225g) aioli
  • 1 loaf white sourdough bread (530g)


Spanish seafood stew with aioli
  • 1
    Make sofrito: Peel, seed and coarsely chop tomatoes. Peel and coarsely chop garlic, onion and carrot. Coarsely chop capsicum. Blend all ingredients until finely chopped.
  • 2
    Heat half the oil in large saucepan. Add sofrito; cook until soft and thickened. Add wine; cook, stirring, until reduced by half. Add 2 cups of the stock, bringto the boil. Reduce heat, simmer,uncovered, for about 15 minutes or until thick.
  • 3
    Meanwhile, cut fish into 4cm pieces. Shell and devein prawns, leaving tails intact. Clean calamari, reserve tentacles. Cut calamari hoods into rounds, halve tentacles crossways.
  • 4
    Heat remaining oil in large frying pan; cook fish pieces, turning once, until browned. Transfer to plate. Reheat pan; cook prawns until just changed in colour, transfer to plate. Reheat pan, add mussels and remaining stock; bring to the boil. Cover, simmer 5 minutes or until mussels open.
  • 5
    Strain stock through a fine sieve over heatproof bowl. Transfer mussels and strained stock to sofrito mixture. Bring to the boil, add prawns, fish, calamari and tentacles; simmer, uncovered, about 5 minutes. Serve stew sprinkled with chopped parsley, aïoli and crusty bread


We used blue-eye trevalla and tiger prawns in this recipe. Ask the fishmonger to clean the calamari for you and to reserve the tentacles. Pot-ready mussels have been cleaned and bearded – ready to cook. Some mussels may not open – you do not have to discard these, just open with a knife and cook a little more if you wish.