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Tossa De Mar Fisherman’s Stew – Cim i Tomba

Tossa De Mar Fisherman’s Stew – Cim i Tomba

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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. 

Tossa De Mar Fisherman's Stew

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:

Yield: Serves 4

Tossa De Mar Fisherman's Stew

Cimi I Tomba

Cim I Tomba - Fisherman's Stew from the beautiful coastal region of Costa Brava, Spain, Tossa de Mar

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 slices of anglerfish, turbot, ray or cod (this is the order of preference of the fish you can use - or other available firm white fish)
  • 1 Kg (2 lbs) potatoes
  • 2 large onions
  • 2 small ripe tomatoes (crushed)
  • 1 green pepper (optional)
  • 1/4 cup white wine
  • 4 - 6 cups fish stock
  • 3 Tbs Flour
  • 4 Tbs Olive oil (plus 5 additional Tbs for cooking)
  • 4 Garlic cloves
  • Salt to taste
  • A few strands of saffron (optional)
  • 1/2 lb Shellfish such as Clams or Mussels and/or Shrimp in the shell (optional)

Instructions

  1. Mash the garlic (use a mortar and pastel if available) and combine with the olive oil. Set aside to add to the dish minutes before serving.
  2. Salt the fish, put the flour on a plate and roll the fish slices on it so that they are covered with a very thin film of flower.
  3. Coat a heavy frying pan with olive oil over medium heat and cook both sides until they are lightly brown.  Set aside.
  4. Filter the olive oil and add to a deep-frying pan. 
  5. Cut the onions in thin slices.  When they start to become a little brown, add 1/4 cup of white wine, and simmer until the liquid evaporates.
  6. Cut the green pepper in thin slices (optional) and add with the crusted tomatoes into the casserole.
  7. While you cook it all together, cut the potatoes in thick slices or cubes and add them as well.
  8.  Add enough fish stock to cover the ingredients and let it boil. Allow to boil for 10 minutes and add additional shellfish and or shrimp at this point (if desired).
  9. When the potatoes are nearly cooked (after approximately 15 minutes of boiling).
  10. Add the fish you had saved for later and let it boil 3 or 4 more minutes together. Add the saffron if desired
  11. Then add the final touch of the “aioli” (olive oil and garlic) and mix with the rest of the ingredients, tossing the casserole a few times over another 3 - 5 minutes.  
  12. Remove from the heat and let it rest for 5 more minutes away and it is ready to eat.
  13. Add salt to taste and serve with crusty bread.
Here are a few related articles about travel in Spain that may help plan or inspire a trip to this beautiful country:

Anne @ Inhabited Kitchen

Sunday 28th of June 2015

So that's what I'm going to do with the Pacific cod I just got...

Erren @ Erren's Kitchen

Sunday 28th of June 2015

I want to run to the kitchen and make this right now! Looks SO good!

Itziar

Saturday 27th of June 2015

This looks great! I can´t wait to try it!

Maggie

Saturday 27th of June 2015

I enjoy eating fish and I'm always trying to find new ways to cook it. The fish stew looks lovely and I like the rich flavor in it. Can't wait to try out! Pinning of course :)

olivia giovanni

Friday 26th of June 2015

The color on this stew is amazing!

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