Spanish Cod and Shrimp Skillet | Cazuela de Bacalao y Gambas

Ingredients

• 45 ml (3 tbsp)extra-virgin olive oil
• 2 mediumyellow onions, thinly sliced
• 4 clovesgarlic, roughly chopped
• 4 g (½ tbsp)plain flour
• 120 ml (½ cup)dry white wine
• 0.5 g (½ tsp)dried thyme
• 0.65 g (¼ tsp)crushed red pepper
• 240 ml (1 cup)fish broth
• 4 × 200 g (7 oz each)cod fillets
• 450 g (1 lb)raw shrimp, peeled and deveined
• to tastesea salt and black pepper
• 2 clovesgarlic, roughly chopped
• 5 g (2 tbsp)chopped parsley
• 30 ml (2 tbsp)extra-virgin olive oil
• 5 ml (1 tsp)lemon juice
• to tastesea salt
• to garnishlemon wedges

Instructions

1. 1

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

2. 2

   Soften the onions

   After a couple of minutes, add the sliced onions and stir to coat. Continue stirring every 1–2 minutes so they cook evenly.

3. 3

   Season the seafood

   Meanwhile, pat the cod fillets completely dry with kitchen paper and season both sides with salt and pepper. Pat the shrimp dry as well and season them on one side.

4. 4

   Build the sauce

   After the onions have sautéed for about 10 minutes and are translucent, add the chopped garlic and stir constantly for 1 minute. Add the flour and keep stirring for another minute, then pour in the white wine and add the thyme and crushed red pepper, stirring to combine.

5. 5

   Thicken the sauce

   Cook for about 3 minutes, until the alcohol has cooked off, then add the fish broth and stir gently for 4–5 minutes, until the sauce is slightly creamy. Season with salt and pepper and stir.

6. 6

   Simmer the seafood

   Arrange the cod in a single layer in the pan and gently flip each fillet. Add the shrimp in a single layer, cover the pan and lower the heat to medium-low. Simmer for 5–6 minutes, or until the cod and shrimp are just cooked through.

7. 7

   Make garlic sauce

   While the seafood cooks, put the chopped garlic, parsley and a pinch of salt in a mortar. Pound with a pestle until paste-like, then stir in the olive oil and lemon juice.

8. 8

   Finish and serve

   As soon as the cod and shrimp are cooked through, take the pan off the heat. Spoon the garlic sauce over the cod, garnish with lemon wedges and serve straight away.

What is Spanish cod and shrimp skillet?

Cazuela refers to a Spanish-style casserole or dish cooked in a pan, and this version brings cod and shrimp together in a gently simmered sauce. Its Mediterranean character comes through in the olive oil, white wine, fish broth and bright finishing sauce.

The method builds flavour with softened onions and a lightly thickened broth, then cooks the seafood briefly in the same pan. A fresh garlic, parsley and lemon dressing adds a lively finish without masking the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 53g protein, 10g carbs, 20g fat.

The cod and shrimp provide most of the protein, while the onions and flour contribute some of the carbohydrates. Olive oil is the main source of fat, with extra oil in the parsley-garlic sauce. Balance the plate with a green salad or steamed vegetables alongside the seafood.

Build a balanced sauce

Onions first: cook them slowly until translucent so they turn sweet and tender rather than browning too quickly. Stir regularly, especially as they begin to soften.

Use the flour lightly

Flour and wine: stirring the flour into the onions and garlic for a minute helps it blend into the sauce. Add the wine afterwards and let it cook for about 3 minutes before pouring in the broth.

Keep the seafood tender

Dry and season: patting the cod and shrimp dry helps the seasoning cling and avoids adding excess water to the pan. The cod is seasoned on both sides; the shrimp is seasoned on one.

Single layer: arrange both kinds of seafood with room to sit in the sauce, then cover and simmer over medium-low heat. Stop as soon as they are just cooked through; the exact time can vary with the thickness of the fillets.

Make the finishing sauce

Pound the garlic, parsley and salt until they form a rough paste before mixing in the oil and lemon juice. This gives the sauce a more even texture and distributes the garlic across the finished dish.

Serve it while hot

Timing: prepare the garlic sauce while the seafood simmers so it is ready as soon as the pan comes off the heat. Add it at the end to preserve its fresh, sharp flavour.

On the side: serve with bread to mop up the sauce, or pair the skillet with rice or boiled potatoes for a more substantial meal. A simple green salad makes a fresh contrast.

Recipe notes & tips

• Slice the onions evenly so they soften at a similar rate.
• Use a pan wide enough to arrange the cod and shrimp in a single layer.
• Keep the heat low once the pan is covered to avoid a vigorous boil.
• Check the thickest cod fillet first, since smaller pieces may finish sooner.
• Pound the garlic sauce while the seafood simmers to keep serving on time.
• Serve with lemon wedges so everyone can add more acidity at the table.

Variations

• Add smoked paprika: Stir a small pinch into the onions with the thyme for a deeper, smoky flavour.
• Use firm white fish: Replace the cod with another firm fillet and check it carefully for doneness.
• Add chopped tomatoes: Stir them into the sauce with the fish broth for a more tomato-forward version.
• Bring in saffron: Infuse a small pinch in the warm fish broth before adding it to the pan.
• Serve with rice: Spoon the seafood and sauce over cooked rice for a heartier meal.

Common mistakes to avoid

• Browning the onions too quickly: Lower the heat and stir more often so they soften without catching.
• Skipping the flour cook: Stir it with the onions for a full minute to avoid a raw flour taste.
• Adding seafood to a crowded pan: Use a wide pan so the fish and shrimp can sit in one layer.
• Boiling the covered pan hard: Keep it at a gentle simmer to help the seafood stay tender.
• Cooking the seafood for too long: Check it at 5 minutes and stop once it is just cooked through.
• Pounding the dressing too little: Work the garlic, parsley and salt into a paste before adding oil and lemon.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a covered pan over a low heat until hot, taking care not to overcook the seafood; add a splash of broth if the sauce has thickened.

Frequently asked questions