Seafood Stew Recipe with Saffron

Seafood stew with saffron

  • serves 4
  • Easy

A delicious dish packed with flavour, this stew features clams, mussels, and roast tommies; cooked in white wine and flambéed with Pernod. Serve with plenty of bread to mop up the juices


Try this seafood stew recipe, then check out our vegetarian stew.



  • tomatoes 4
  • clams 300g, cleaned
  • mussels 300g, cleaned
  • olive oil
  • shallots 2, finely chopped
  • garlic 4 cloves, chopped
  • saffron large pinch
  • thyme 3-4 sprigs
  • Pernod
  • white wine 400ml
  • firm white fish 750g, choose msc-certified sustainable species such as cape hake, gurnard and pollack cut into large chunks
  • fish stock 400ml
  • parsley or basil small bunch, chopped


  • Step 1

    Halve and season the tomatoes, roast at 220c/fan 200c/gas 7 for 20 minutes, then roughly chop. Throw away any shellfish that won’t close when tapped.

  • Step 2

    Heat 2 tbsp olive oil in a large pan and cook the shallots and garlic until soft but not coloured. Add the tomatoes, saffron and thyme and stir.

  • Step 3

    Add a splash of pernod and flambé. Shake the pan to extinguish the flame and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and enough stock to just cover it. Simmer for 8-10 minutes.

  • Step 4

    Remove the thyme and season. Discard any clams or mussels that haven’t opened. Sprinkle with parsley or basil and serve with bread.

Check out our best Spanish recipe 

Pan Con Tomate (Catalan Tomato Bread)

Nutritional Information

  • Kcals 313
  • Fat 8.7g
  • Saturates 1.3g
  • Carbs 9.6g
  • Fibre 1.6g
  • Protein 40.3g
  • Salt 1.41g