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Fish stew


(Votes count 497)

(Rating average 3,05)

Gijón has been a long- standing seafood market : lobsters and spiny lobsters, barnacles, clams, shrimps, velvet crabs, crayfish, spiny crabs or common crabs, among other species that make your mouth water, used to be found and still are at fish hatcheries, fish shops, counters, bars and tables.


Put oil in a high pot or copper pot (if possible), add chopped head of garlic and let it simmer a bit ( dont let it brown, leave it almost raw). Add lobster cut in chunks and seasoned with salt at the same time, as well as the velvet crabs cut in two halves; add brandy, covering the pot for half a minute and next, flambé for a minute, after that, add sherry and a couple of small cups of fumet, also pour in cider ( or Catalonia sparkling wine).

If we use cider, it would be better to boil it previously so as to make it lose its strength and prevent it from turning sour. Half and half is suggested. Place slices of fish (about one or two fingers thick) over shellfish, previously seasoned and lightly floured so that they dont flake while cooking. Start with the hardest ones (rascasse, red fish, etc.).

Place clams over this, sprinkle with pepper and let it boil for about twenty minutes.

This stew should be moist but not watery. Serve it to the table in an earthenware dish, taking care not to spoil fish transfer to serving dish (although in Asturias it is usually served in the same pot it has been cooked).
Fish stew
  • 1 spiny lobster or 1 lobster about 1 kg.
  • 12 large clams.
  • <1 rascasse or black scorpion fish about 2 kg. or 2 about 1 kg.
  • 3 small velvet crabs about 200 gr. each.
  • 3 red fish (or any other rockfish instead of the ones mentioned above).
  • 1 head of garlic.
  • 1 bit of flour.
  • 1/2 bottle of dry sherry.
  • 1 glass of brandy (or whisky).
  • 1/2 bottle of natural cider (not the sparkling one) or dry cava (Catalonia sparkling wine) (optional).
  • A little fumet (fish stock) (one or two ladles , as needed).
  • 1/4 l. oil.
  • Salt.
  • White pepper.