Best 10 Spanish Fish Recipes

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Spanish fish dishes are a delightful blend of flavors and textures, often showcasing the country's rich seafood bounty. From the coastal regions to the vibrant cities, Spanish cuisine is renowned for its diverse array of seafood preparations, each region offering its own unique take on this culinary treasure. In this article, we will explore some of the most popular Spanish fish recipes, providing you with a guide to creating authentic and delectable dishes that capture the essence of Spain's culinary heritage.

Let's cook with our recipes!

CALDO DE PESCADO (SPANISH FISH SOUP)



Caldo de Pescado (Spanish Fish Soup) image

Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

1 teaspoon olive oil
2 medium onions, peeled and cut into 1/2-inch dice
2 cloves garlic, coarsely chopped
4 cups fish stock or water
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons ground cumin
4 medium new potatoes, peeled and cut into 1-inch chunks
4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice
Generous pinch saffron
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large red bell peppers, seeded and sliced into thin strips
2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces
1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped

Steps:

  • In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
  • Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
  • Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g

SPANISH MOROCCAN FISH



Spanish Moroccan Fish image

This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.

Provided by Hanna R

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h20m

Yield 12

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
¼ cup chopped fresh parsley
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons chicken bouillon granules
1 teaspoon cayenne pepper
salt to taste
5 pounds tilapia fillets

Steps:

  • Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
  • Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g

BAKED FISH, SPANISH STYLE



Baked Fish, Spanish Style image

From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.

Provided by Northwestgal

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs fish steaks (I used cod) or 1 1/2 lbs fillets (I used cod)
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 green pepper, cut into thin rings
1 large tomatoes, sliced
1 small onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 -2 garlic clove, minced
1 lemon, cut into 6 slices (for garnish)

Steps:

  • Preheat oven to 375°F.
  • If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
  • Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
  • Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
  • Garnish with lemon slices, and serve hot.

SPANISH FISH



Spanish Fish image

These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons diced pimientos
6 sea bass or halibut fillets (6 ounces each)
1-1/4 teaspoons salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 thick slices tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken broth
4-1/2 teaspoons butter
1/2 cup dry bread crumbs

Steps:

  • Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. , Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables., In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. , Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 251 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 700mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SPANISH-STYLE FISH



Spanish-Style Fish image

This untried recipe is from WebMD® and sounds so healthy and delicious that I decided to post it for Zaar World Tour II.

Provided by Debs Recipes

Categories     Spanish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs cod fish fillets
1 -2 tablespoon olive oil
1 onion, finely chopped
2 shallots, finely chopped
1 garlic clove, minced
1 cup chopped peeled deseeded tomatoes (you may use well-drained chopped canned tomatoes if desired)
1 dash cayenne pepper
1 pinch saffron thread
salt
fresh ground pepper
chopped fresh tarragon

Steps:

  • Cut the fish into semi-small pieces; sauté the fish in heated olive oil until golden-brown; stir in onions, shallots, garlic, tomatoes, cayenne, saffron, and salt.
  • Simmer, uncovered, for about 40 minutes; season with fresh-ground pepper and a small handful of tarragon just before serving.

SPANISH BAKED FISH



Spanish Baked Fish image

Make and share this Spanish Baked Fish recipe from Food.com.

Provided by ellie3763

Categories     Perch

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh perch fillets or 1 lb frozen perch fillet
1 cup tomato sauce
1/2 cup onion, sliced
1/2 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon dried oregano flakes
1/8 teaspoon ground cumin

Steps:

  • Thaw frozen fish according to package directions.
  • Preheat oven to 350°F.
  • Separate fish into four fillets or pieces. Place fish in ungreased 13x9x2-inch baking pan.
  • Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish.
  • Bake until fish flakes easily with a fork, about 20 to 25 minutes.

Nutrition Facts : Calories 137.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 102, Sodium 405.2, Carbohydrate 7.7, Fiber 1.8, Sugar 3.6, Protein 23.2

SPANISH FISH IN A SACK



Spanish Fish in a Sack image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Parchment paper
1 pound ready-trimmed green beans, available in produce department, halved on an angle across
8 anchovy fillets, optional
4 large garlic cloves, minced
16 strips thinly sliced pimientos or roasted red pepper
1/2 cup pitted chopped good quality black olives, such as kalamata
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each
Salt and pepper
4 scallions, chopped
1/4 cup flat leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon, zested and juiced
Potatoes with Chorizo and Onions, recipe follows
Crusty bread, to pass at table
2 tablespoons extra virgin olive oil, 2 turns of the pan
3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings
6 small Yukon gold potatoes, very thinly sliced
1 medium onion, very thinly sliced
Salt and pepper
2 teaspoons sweet paprika
1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls

Steps:

  • Preheat oven to 400 degrees F.
  • Rip off 4 sheets of parchment paper, each a little over a foot long.
  • Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
  • Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal.
  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.

SPANISH MOROCCAN FISH



Spanish Moroccan Fish image

This recipe was submitted to the Allrecipes.com website by MaryJane. This is her introduction. "This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste."

Provided by Happy Hippie

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 medium onion, chopped
1 garlic clove, finely chopped
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
15 ounces garbanzo beans, drained and rinsed
1/4 cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken bouillon granules
salt
5 lbs tilapia fillets

Steps:

  • Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
  • Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
  • Continue to cook until the peppers are slightly tender.
  • Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
  • Season with salt to taste.
  • Stir to incorporate.
  • Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.

SPANISH-STYLE GRILLED FISH



SPANISH-STYLE GRILLED FISH image

Categories     Fish     Fry

Yield 4-6 servings

Number Of Ingredients 13

4 large red onions, thinly sliced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 head garlic, cloves separated and peeled
1 lemon, thinly sliced
1 bunch scallions, chopped
2 1/2 tablespoons sweet Spanish paprika
2 teaspoons cayenne pepper
2 to 3 sprigs rosemary
2 to 3 sprigs thyme
Kosher salt
1 3-to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled
Vegetable oil, for brushing

Steps:

  • Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour. Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt. Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan. Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes. Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes. To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.

BAKED FISH, SPANISH STYLE



Baked Fish, Spanish Style image

This is a Spanish recipe. I used cod, but I think just about any fish would be just as delicious.

Provided by Vickie Parks

Categories     Fish

Time 40m

Number Of Ingredients 11

1 1/2 lb fish steaks or fish fillets (i use cod)
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1 medium green bell pepper, cut into thin rings
1 large tomato, sliced
1 small onion, thinly sliced
2 Tbsp lemon juice
2 Tbsp olive oil
1-2 clove garlic, minced
1 large lemon, cut into 6 slices (for garnish)

Steps:

  • 1. Preheat oven to 375°F.
  • 2. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
  • 3. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
  • 4. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
  • 5. Garnish with lemon slices, and serve hot.

Tips:

  • Choose the freshest fish possible. This will ensure that your dish is flavorful and delicious.
  • Use a variety of cooking methods. Don't be afraid to experiment with different ways to cook fish, such as grilling, baking, frying, or steaming.
  • Season your fish well. A simple combination of salt, pepper, and lemon juice can go a long way in enhancing the flavor of your fish.
  • Don't overcook your fish. Fish is a delicate protein that can easily become dry and tough if it is overcooked. Cook your fish until it is just opaque in the center.
  • Serve your fish with a variety of sides. This could include vegetables, rice, potatoes, or pasta.

Conclusion:

Spanish fish recipes are a delicious and healthy way to enjoy this versatile protein. By following the tips above, you can create flavorful and impressive fish dishes that will be sure to please everyone at your table. So next time you're looking for a new and exciting way to cook fish, be sure to try one of these Spanish fish recipes.

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