On this occasion Noelia, blogger author of La Cucharina Mágica , proposes a clam stew with broccoli, a stew rich in flavor and color, healthy and that makes our mouths water just by looking at the photos. I definitely encourage you to try it!

Diet, light and healthy dishes sound boring, tasteless and without any kind of appeal. However, with a little imagination we can make truly delicious dishes, with few calories and that satisfy hunger as if it were a dish of fabada itself, well, maybe not so much...

I love the combination of seafood with vegetables or legumes! It is a classic in my house since the seafood brings all the flavor of the stews of a lifetime, those that are made in a cocotte over low heat, without the caloric contribution of animal fat.

This clam and broccoli stew is a delicious dish that can be used both for a family meal and for the tupperware of the week. It's made fast, doesn't need fancy ingredients, and the flavor is 5 forks. All this with the contribution of vitamins and proteins that the clams and broccoli will provide us, in exchange for very few calories.

Go for the recipe!

Ingredients for 4 people

For the stew:

1kg of clams

1 bunch of broccoli or broccoli

3 potatoes

1/2 onion

1/2 red bell pepper

1 clove garlic

3 sprigs of parsley

100 ml of white wine

1 teaspoon of paprika from La Vera

Salt and pepper

Olive oil

For the fish broth:

1/2 onion

2 garlic cloves

1 fish head

1 pinch of salt

Olive oil


1. Chop 1/2 onion and 2 garlic into large pieces and fry them with a little olive oil in a pot.

2. Add the fish head, stir for 1 minute and add 1 liter of water and a pinch of salt.

3. We let boil over high heat for 30 minutes. Strain the broth and return it to a boil over low heat until we use it for the stew. It will reduce and take more flavor.

4. Chop 1/2 onion, 1 garlic clove and 1/2 red pepper into very small pieces, put it in another pot and fry them with a drizzle of olive oil (I used a low casserole type cocotte ). Let it poach and when it is done, add the paprika, stir for a few seconds and add the peeled and roughly chopped potatoes.

5. Pour in the wine and let it reduce over high heat for 1 min. Add the fish broth and let the potatoes cook over low heat for 5 min.

6. Add the broccoli to the potatoes and cook for another 10 minutes.

7. Finally we add the clams and cover the pot for 2 or 3 minutes until they open.

8. We splash and remove from the fire.

9. We serve with parsley.


- To wash the clams, rub them together under tap water and place them in a container with water and salt for 1 hour.

- For the broth to thicken a bit when cutting the potatoes, tear them so that they release starch.

- You can replace the clams with prawns and make the broth with their heads.

- If a clam does not open, do not try to open it and discard it.


Claudia said:

A por ella, Lola! :) Un saludo y ya nos contarás!

Claudia said:

Hola MAria, muchas gracias por tu mensaje. Debo decirte que Noelia es asturiana también y especialista en la cocina local. Me alegro que haya resultado tan bien! Saludos!

Claudia said:

Muchas gracias, Lidia! Me alegra mucho que te haya gustado y, sobretodo, que te animes a hacerla! Un saludo, y ya nos contarás!

Lidia Edith Lagares Sanchez said:

Me parece una receta sencilla, practica y sabrosa. Voy a hacerla mañana.Gracias

maria said:

descubri el blog y me parece bien
soy Asturiana

Cristina said:

Me parece una propuesta muy rica y encima me parece genial que tenga pocas calorías.
Besos crisylaura.

lola said:

Qué buena idea me encanta!!

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