Fresh Spanish Fish Recipes from a Country that Loves the Sea


By Edu Valor / Author - Spanish Chef

The fishing industry is massive in my country, and it fuels our deep-rooted love for seafood. That’s why you’ll find such a wide and delicious variety of Spanish fish recipes—and why we enjoy fish at least a couple of times a week in my home.

I regularly prepare fried boquerones (anchovies), caballa (mackerel), sardinas (sardines), oven-baked dorada (gilthead bream), and bacalao (cod) dishes. These meals aren’t fancy; they’re simple, flavorful, and part of everyday life. They're also a family tradition.

We never run short of Omega-3s—and we never get bored of fish, because there are just so many ways to enjoy it.

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Spanish bacalao al pil pil sauce on a plate with bear and croquettesBacalao al Pil Pil, a cod dish with pil pil sauce.


Spain’s Everyday Fish Culture


Spain isn’t just famous for paella and tapas. If you really want to understand our food culture, you need to look at what we eat every week—and fish plays a huge part in that.

Our coastline stretches nearly 8,000 kilometers (about 4,900 miles) when you include the Balearic and Canary Islands—one of the longest in Europe.

So access to the sea has always shaped the way we eat. Fishing isn’t just part of the economy—it’s woven into our everyday lives, our regional recipes, and even our holidays.

Spanish monkfish with mushroom brochette on a plate with red sauce.Monkfish Brochettes to whet your appetite!


Inland towns might focus more on meats and stews, but along the coast, fish dishes dominate local menus.

It’s common to see three or four different fish options on any restaurant’s daily set menu (menú del día), whether it’s grilled merluza, bacalao a la vizcaína, or dorada a la sal.

And at home, most of us grew up with at least one or two fish meals per week. It’s just part of who we are.

Spain’s Powerful Fishing Industry


Behind all of this tradition is a huge industry. Spanish fishing vessels cast their nets in national and international waters—reaching as far as the Atlantic coasts of West Africa and the Americas. Spain is one of the top fishing nations in Europe and a key player in global seafood trade.

Galicia, in the northwest, is the beating heart of the fishing world here. Ports like Vigo and La Coruña are among the most important in Europe. Vigo, in fact, is one of the largest fishing ports in the world.

Marmitako Spanish tuna potato stew in a bowl with breadDelicious marmitako, one of the finer tuna stews.


When Spaniards think of the best fish dishes, many of us look toward the northwest—from the Basque Country through Cantabria, Asturias, and into Galicia.

These regions are known not only for the volume of their catch but also for the quality and creativity of their recipes.

Sustainability and Seasonal Eating


As demand has grown, so has concern about sustainability. Spanish and EU regulations have become much stricter in recent years, with new quotas and fishing bans to help protect endangered species and preserve fish stocks for the future.

Tuna and hake remain incredibly popular across Spain, but their growing demand has led to tighter regulations. Luckily, there are great alternatives, like swordfish (pez espada), which offers a similar firm texture and rich flavor. It’s excellent grilled with just a squeeze of lemon and a drizzle of olive oil.

Other options like lubina (sea bass), trucha (trout), and dorada are also widely available and often raised in sustainable aquaculture farms across the country. Many households and chefs alike are starting to focus more on seasonality—buying and cooking what’s freshest and most responsible.

Where to Buy Fresh Fish in Spain


Nearly every mid to large town in Spain has a mercado de abastos—an indoor food market where you’ll find stalls selling local produce, meats, cheeses, and of course, fish and seafood.

These markets are cultural hubs. Vendors usually know exactly where their fish comes from and can offer advice on how to cook it. In coastal towns, the variety is unbeatable: sardines, bonito del norte (albacore), red mullet, lenguado (sole), and many types of shellfish.

Even in inland cities like Madrid or Zaragoza, the quality is excellent thanks to fast transportation from the coasts.

The best thing about Spanish markets is how everything ties together. You’ll find the fish, the garlic, the olive oil, and the vegetables you need—all under one roof, and usually sold by people who know the value of what they’re offering.

Spanish Fish Recipes You Can Try at Home


If you’re wondering where to start, just go simple. One of my go-to dishes is baked dorada with potatoes and onions—a whole fish roasted with olive oil, garlic, and lemon. Add a splash of white wine, and it basically cooks itself.

Another classic is bacalao a la vizcaína, a Basque dish with salted cod and a rich red pepper sauce. Or merluza a la romana—hake fillets coated in egg and flour, then fried until golden. Crispy on the outside, juicy on the inside.

Want something even heartier? Try marmitako, a fisherman’s tuna stew from the Basque region made with potatoes, peppers, and paprika. It's a humble dish, but so satisfying.

Honestly, the hardest part is choosing what to make. There are so many regional fish recipes in Spain, and each one tells a little story of where it comes from.

Final Thoughts


Whether you're in a seaside town or far from the coast, Spanish fish recipes are an easy and flavorful way to bring a little piece of Spain to your kitchen. They're simple, nourishing, and endlessly versatile.

Pick up something fresh, cook it with love—and don’t forget the bread to mop up all the sauce.

¡Buen provecho!



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Edu's Delicious Fish Recipes

Spanish eel with potato stew on a dish.All I Pebre (eel-bell pepper stew)