I have mentioned before that many years ago I was lucky enough to live in Spain for a while. Twice, actually – the first time in Catalunya then a couple years later in Madrid. Both exposed me to many fantastic food experiences and in Catalunya in particular, I came across so many great, unique dishes. I was lucky in having a few friends who introduced me to lots of dishes and helped me learn what was a local specialty versus something from elsewhere in Spain. I remember being pleasantly surprised by how many Catalan dishes there were as it’s not really a cuisine I had been aware of. Some things were incredibly easy (like the pan tomate I shared previously) while others, like this fideua, took a bit more time. But key to all were great fresh ingredients, and olive oil.
What is fideua?
Fideua is a traditional Catalan dish, similar in style to paella but made with short spaghetti-like pasta called ‘fideos’. Its base is a wonderful mix of fish stock and a smooth tomato-pepper sauce that the pasta soaks up as it cooks, taking on all of that deliciousness. Then it’s crammed with fish and seafood. Fideua is one of those dishes that’s comforting in cold weather but also light enough for warm weather. Certainly warmer is more typical in Catalunya. It’s traditionally served with alioi (garlic mayonnaise) and a squeeze of lemon. Otherwise it’s a one pan meal (well, once you’ve made your stock, if you do, which I recommend).
We have made a number of Spanish and Catalan dishes that we have enjoyed in our family, from tapas like Spanish chickpeas and spinach and tortilla to romesco sauce. And fideua is another we love as well. After all, it’s a flavorful pasta dish so what’s not to love? It seemed the perfect dish to share for this week’s Sunday Supper which is that bit special as it kicks off national Sunday Supper month. There are lots of fun things planned – head over to the Sunday Supper site to see more. For now, though, take a look at all the other great recipes being shared today below, after I’ve hopefully got you tempted by this fideua.
How it’s made
Making fideua does, like I say, take a little bit of time but it’s not a complicated dish by any means. You can make it a little quicker and easier by not making your own fish stock. However to be honest, it’s so easy and adds a great flavor I really wouldn’t suggest you skip this. You can also start making everything else while it’s cooking then add the stock when you need it a bit later.
To make the rest of the dish, you quickly cook and remove the fish and shrimp, then cook down the onion and pepper that forms the base of the dish. Then add in the garlic and fennel seeds, followed by the pasta, to take on the oils etc then cover it with stock and tomatoes. The pasta then cooks in this delicious mixture. The clams, fish and shrimp are added towards the end and once cooked, it’s served. You can vary the seafood and fish you add to taste or what you have available but these are a good mix.
Fideua, like paella, would traditionally be cooked outside on an open fire to add even more great flavor but even cooking indoors it’s a wonderfully tasty dish. It’s one that you make in as large a quantity as you need (or can fit in a pan) then share with your family and friends. For me, that seems particularly fitting for this week’s Sunday Supper and I have some great memories of enjoying fideua on the beach or at home with both friends and family. I hope you’ll give this dish a try and make some of your own memories – it’s certainly a delicious dish to add to your ‘to try’ list.
- 1 whole bronzini/dorada (often sold as sea bass in UK) - ask for fillets removed but keep bones
- ½ lb/225g shrimp/prawns, shell on
- stick of celery
- a small carrot, cleaned but no need to peel or take ends off
- a couple parsley stems
- a sprig of thyme
- approx 5 tbsp olive oil
- 1 large sweet/Spanish onion
- 1 red pepper
- ½ tsp paprika
- 3-4 cloves of garlic
- ½ tsp fennel seeds
- 1 14oz/400g can crushed tomatoes
- 2 small pinches (around 15 threads) saffron
- 12oz/340g fideos/spaghettini pasta
- ½ lb/225g clams
- Remove the shells from the shrimp/prawns and keep the shells.
- Make the stock by placing the fish bones, shells of the shrimp, celery, carrot, parsley stems, sprig of thyme and a small wedge of the onion in a pot and cover with water. You'll need to add around 4 cups/960ml water to the pot. Bring the pot to a boil and reduce to a simmer (covered).
- Meanwhile, finely chop the remaining onion, pepper and garlic.
- Heat 2 tbsp olive oil in a large skillet/frying pan over a medium-low heat and fry the fish and shrimp gently until almost cooked through. Remove from the pan and set aside.
- Clean out any stuck-on skin etc from pan, add the remaining oil and then the onion and pepper.
- Cook for around 10min, stirring now and then (turn lower after a few mins), then add paprika, garlic and fennel seeds.
- By now the stock should be ready; strain it to remove all the bones and vegetables and add the saffron to infuse.
- Cook the onions and spice mixture for 5 more minutes then add tomatoes.
- Cook a further few mins then add fideos (pasta). Stir well so that they are covered by the oily mixture and cook another couple minutes.
- Add the stock (3cups/750ml) to the pan, stir then leave to cook at a simmer for 10min.
- Stir then add the clams, pushing them under the liquid and pasta. Allow them to cook a minute and add the shrimp/prawns and fish as well. After about 5 mins the clams should open and all should be ready.
See all the recipes being shared today:
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.