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Cim i Tomba is a type of fisherman’s stew from the Pyrenees region of Spain. Similar to “cioppino” in Italian cuisine or “bouillabaisse” in French cuisine, it’s typically made with a variety of seafood and often includes ingredients like fish, shrimp, mussels, clams, and various aromatic herbs and spices.
Traditionally, fishermen who needed to stay at sea for several days would prepare this dish with the “undesireable” leftover pieces and parts of the fish from their catch.
This dish has its origins in Tossa De Mar, a small community in the Costa Brava Region of Spain.
The dish’s Spanish name (Cim I Tomba) refers to the technique used to make the stew (parts tossed together).
We tried it in a small traditional restaurant with beautiful views of the water after a day of exploring this beautiful coastal town.
Everything tastes better with a water view – but you can also enjoy it while dreaming of your own visit to Tossa De Mar, Spain.
Here are some additional Spanish recipes you might enjoy: