One-pan Spanish fish stew

One-pan Spanish fish stew

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(79 ratings)

By

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
382
protein
39g
carbs
33g
fat
11g
saturates
2g
fibre
5g
sugar
5g
salt
1.92g

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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Method

  1. In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
  2. Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
  3. Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

Recipe from Good Food magazine, March 2009

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Comments

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Niciki_B_89's picture
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Amazing recipie - will definately be making again. One tip: unless your spices are super fresh, this recipie really benefits from a generous hand with the spices, and a good quality olive oil is the perfect finishing touch so definately don't miss it out!

MargotLescargot's picture

Wow! Amazing. Very lemony but nonetheless very tasty. Defo making this again. I also parboiled the spuds.

Greenconemum's picture

Will definitely make again - easy & tasty. I halved the lemon zest & juice, and omitted potatoes and firm fish. Used 1 tin of chickpeas & 300g bag of king prawns. Really fresh taste.

Kelly Yeates's picture

I will be making this regularly. The fact that it is scrumptious, relatively low in calories and just as tasty when defrosted mean that it's an all round winner.

cb1234's picture

Tried this today, was really nice weekday dinner, used smoked paprika and standard chilli powder, was really good and pretty easy

DonegalCatch's picture

This is really delicious. I made it without the chickpeas and potatoes as I was low carbing it, but is was still really tasty. Very simple to make and a definite crowd pleaser!

josophine851's picture
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Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.

josophine851's picture
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Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.

heatherwillson's picture
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Nice easy to make dish and very filling. My husband loved it so I can see me making this over and over again.

deborah66's picture
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For some reason my iPad won't let me rate ! But defiantly *****

deborah66's picture
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I made this last night for a very good friend , I also added white wine and fennel to the recipe and used vegetable stock instead of fish stock
This dish tasted gorgeous we loved it , It was very easy to do but with great results , I will definitely cooking it for my husband very soon
Highly recommend it

sfowles's picture
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OK but it really needed some extra taste - it was just a little bland. Suggest putting the chickpeas in earlier and pressing them down a little to thicken the sauce?

ellismorgan's picture
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Scrummy! I wouldn't cook the prawns for quite as long next time, they were a bit over done.

littlegirl81's picture

YUM! I made this last night and it was so good. I will definitely make it again. I like a bit more of a kick so added a little extra cayenne pepper to mine.

elisaponsele's picture
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LOVE LOVE LOVED this stew! Totally delicious even though I altered the recipe ever so slightly by using smoked paprika instead of regular. I feel the drizzle of oil at the end is also critical, so highly recommend that! I reckon this would work a treat as a low-effort dinner party offering as it can look very impressive. Shall be making many more times in the future.

lynnenurse78's picture

Not a lover of chickpeas. Can I use anything else such as orzo?

jenniferatkinson's picture
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Disappointed with this. Was okay, but given all the comments above I was expecting it to be spectacular!

spoon_licker's picture

This is a mainstay in my gaff, I have made it for friends, family, visitors and when I lived alone I think I got three or four nights of dinner out of it after popping it in the fridge. What I would say though, is sightly par-boil the potatoes before adding them, as this stew can be slightly marred by an undercooked spud.

popyee's picture

I loved this, so tasty. Used new potato's and as recommended by other par boiled first. Delicious

gelaw23's picture

I made this for my boyfriend who thinks that, as a student, I am a terrible cook! This turned me from a flop in the kitchen in to a one-time domestic goddess in his eyes....He has even told his friends about it! Thanks so much for turning things around for me ;)

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