One-pan Spanish fish stew

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• niccinotts

  19 February 2009

  niccinotts rated and commented on this recipe

  

  Dont leave the fish in too long or it just breaks up into the stew, I'll cook this again

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• Belkey

  20 February 2009

  Belkey rated and commented on this recipe

  

  I added a fennel bulb to this which worked well. Don't be tempted to add more spice, it is at just the right level.

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• sarah's kitchen

  21 February 2009

  sarah's kitchen rated and commented on this recipe

  

  Great recipe. I used supermarket basics range sustainable pollack together with some more expensive prawns to make this a good value supper. I added the whole can of chick peas rather than just half and the balance of ingredients was spot on. I Also missed out the fish stock cube and used some veg stock instead. I will be making this again (tonight to be precise) and would recommend it.

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• CFL recipes

  25 February 2009

  CFL recipes rated and commented on this recipe

  

  I didn't have chick peas so used a (whole) can of haricots instead and it was delicious. I didn't have quite enough fish either but it didn't matter at all.

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• Berna from Holland

  26 February 2009

  Berna from Holland commented on this recipe

  This looks as a super recipe, which I will certainly try out. My husband does not like fish but may be this way I can serve it to him. Nice to eat on a cold day here in the Netherlands.

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• Jeannie B

  02 March 2009

  Jeannie B rated and commented on this recipe

  

  I didn't have chick peas and just ommited them should have read the comments and added some beans. I added some cooked mussels and all in all the dish was very tasty. I will definately cook this again.

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• Pete's Fanny

  03 March 2009

  Pete's Fanny rated and commented on this recipe

  

  I too used whole can of chick peas and veg stock cube. agree spices are just right. Really tasty and will defo cook again.

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• steph

  03 March 2009

  steph commented on this recipe

  I didn't have prawns, so just used a bit more salmon and again the whole tin of chickpeas. It was lovely! I intend to use salmon and cod next time.

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• vixsticks

  03 March 2009

  vixsticks rated and commented on this recipe

  

  Nice balance of flavours. Used whole can of chickpeas, like many others. The parsley, lemon and garlic topping really gave it a lift. Don't cut your fish too small, or it will fall apart.

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• Pigwah

  10 March 2009

  Pigwah rated and commented on this recipe

  

  Very tasty and very easy. I bought regular baking potatoes and they took much longer took, so make sure that they are soft before adding the fish. I will definitely be making again.

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• Lynsey

  12 March 2009

  Lynsey rated this recipe

  

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• Lisa

  15 March 2009

  Lisa rated and commented on this recipe

  

  Followed the suggestions above re chickpeas and spices, and was very happy with the results. I will definitely be making this again.

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• Liz

  21 March 2009

  Liz rated and commented on this recipe

  

  I made this and tasted just before adding the fish but found it really salty so decided not to add the fish and make fish pie instead. Quite sad as I was really looking forward to this. Any ideas?

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• Cath

  25 March 2009

  Cath commented on this recipe

  Very tasty and easy to make will make it again.used chives instead of parsley it worked. Will use a whole tin of chickpeas next time.Served it with crusty bread

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• Frantic Flapjack

  26 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  I was in a rush making this and didn't read the recipe properly, so I added the garlic, lemon and parsley mix to the fried onion but it still tasted really good. I added a whole tin of chickpeas and a handful of prawns and to be honest, if you were on a budget it didn't really need the fish as well. It would have been perfectly good without it.

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• MacIndo

  29 April 2009

  MacIndo commented on this recipe

  I forgot the lemon and added a fresh chilli, which I love. The taste was wonderful. I had some fresh bread from the Turkish bakery to mop up the juices..Delicous! Will definately be making this again.

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• Julie H

  30 April 2009

  Julie H rated and commented on this recipe

  

  Fabulous! Used Cod and a large jar of chickpeas. The sauce is wonderful.

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• tanyah

  13 May 2009

  tanyah rated and commented on this recipe

  

  Much tastier than it should be given how simple it is!! I have made this a few times and use a whole tin of chickpeas. I also add the lemon zest in at the tomato stage and that works well. I agree the fish chunks need to be large. The kids love it too which is always a bonus. Spot on.

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• jacqdav

  27 May 2009

  jacqdav rated and commented on this recipe

  

  Just made this using homemade spanish-style fish stock and it was YUMMY! Really easy, filling and healthy too. I'll keep this one in mind for future.

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• Bushprincess33

  02 July 2009

  Bushprincess33 commented on this recipe

  Made this last night with fresh snapper caught by my husband. He saved a piece of snapper to fry up in case this dish was a dud - he didn't like the idea of a "stew". After two huge helpings and declaring the remainder his for lunch the next day, he admitted it was a winner. I didn't use prawns, just fish and drizzled the completed dish with olive oil at the end and served with crusty italian bread - divine. This will definitely be a regular in my household. Thanks!

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Ingredients

• handful flat-leaf parsley leaves, chopped
• 2 garlic cloves , finely chopped
• zest and juice 1 lemon
• 3 tbsp olive oil , plus extra to serve
• 1 medium onion , finely sliced
• 500g floury potatoes , cut into small chunks, no larger than 2cm cubes
• 1 tsp paprika
• pinch cayenne pepper
• 400g can chopped tomatoes
• 1 fish stock cube
• 200g raw peeled king prawns
• ½ a 410g/14oz can chickpeas , rinsed and drained
• 500g skinless fish fillets, cut into very large chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Low-fat

Ingredients

• handful flat-leaf parsley leaves, chopped
• 2 garlic cloves , finely chopped
• zest and juice 1 lemon
• 3 tbsp olive oil , plus extra to serve
• 1 medium onion , finely sliced
• 500g floury potatoes , cut into small chunks, no larger than 2cm cubes
• 1 tsp paprika
• pinch cayenne pepper
• 400g can chopped tomatoes
• 1 fish stock cube
• 200g raw peeled king prawns
• ½ a 410g/14oz can chickpeas , rinsed and drained
• 500g skinless fish fillets, cut into very large chunks

PER SERVING

382 kcalories, protein 39g, carbohydrate 33g, fat 11 g, saturated fat 2g, fibre 5g, sugar 5g, salt 1.92 g

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