One-pan Spanish fish stew

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal382
  • fat11g
  • saturates2g
  • carbs33g
  • sugars5g
  • fibre5g
  • protein39g
  • salt1.92g
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Ingredients

  • handful flat-leaf parsley leaves, chopped
  • 2 garlic clove, finely chopped
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g floury potato, cut into small chunks, no larger than 2cm cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • pinch cayenne pepper
  • 400g can chopped tomato
  • 1 fish stock cube
  • 200g raw peeled king prawn
  • ½ a 410g/14oz can chickpeas, rinsed and drained
  • 500g skinless fish fillets, cut into very large chunks

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.

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Comments (96)

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
5

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
2

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 ;)

rsthomason's picture
2

The potatoes took about *forty minutes* longer to cook than the recipe said, parboiling them first would make this a dish I'd come back to.

Jason-and-Jared's picture
5

This recipe is gorgeous, we've made it a few times now. The first time was for 6 people when we had friends for supper so had to increase the ingredients by 50% - people didn't like the sound of fish stew but this isn't overly fishy at all, the flavours work brilliantly together and everyone loved it. Made it again in Javea, Spain this Easter?
Our friend did it with salmon which was also nice, am thinking of making it next time with chorizo instead of fish.

lizzybeth21's picture
3

Very tasty- family fav agree that spices are just right

uratargetmarket's picture
5

Love this recipe. Will add whole can of chickpeas as per recommendations. Frying the potato at the start in paprika creates the most gorgeous smoky smell. Will definitely cook again, imagine will become a regular.

dingledingleydell's picture
5

I have been making this dish regularly for the past few years, the whole family love it and its easy to cook while camping. Have cooked it with various fish including the mixed fish pie mix from the fish counter. It works every which way. Will be making tonight but will include fennel bulb and mussels this time. Yum!

lsmith52's picture
5

We really enjoyed the depth of flavour in this dish which I made with pollock, salmon and prawns. It would be lovely as a vegetarian dish with cauliflower and broccoli instead of the fish.

carlybraddock's picture
4

A little too lemony for my taste, but this was otherwise a very light healthy dish. We served it with lots of fresh vegetables.

bec120385's picture

grr! Why are my potatoes taking so long to cook? They have been cooking for nearly an hour and still not cooked?

hellewrites's picture
5

This is absolutely delicious. I doubled the garlic, but this was just a matter of personal taste.

viccarlton's picture

I cooked this dish as the recipe suggested and it was fantastic, i will definitely be using it again.

cornishpollack's picture

I have cooked this recipe before from a spanish foodie book from library, only it did not have the chick peas in and was fabulous tastes, cheaper cuts of white fish work best i think, pollack, Coley, and haddock bits, keep them all in large pieces so they don't break up. I shall now try with the chick peas added.

kellysmelly's picture
5

very simple yet really scrummy, hubby would have it every week if he could!!!

csmit136's picture

Agree with spice comments - no more needed, just right. Used a whole tin of chickpeas. Cut fish a little too small so it broke up but didn't ruin the meal. Very tasty and will definitely cook again.

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