“better Than Cioppino” Spanish Fisherman’s Seafood Stew

"This Spanish fisherman’s seafood stew, known as Cim i Tomba, is what the Spanish Mediterranean kitchen is all about. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a great meal. To make this recipe, I used a combination of cod and shrimp. Both I purchased frozen and thawed out. You can mix it up and use different types of seafood if you like. Either way, make sure to pat the seafood completely dry. This way it absorbs all the flavors in the pan."

Preparation Time10 min

Cooking Time35 min