One-pan Spanish fish stew

One-pan Spanish fish stew

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(93 ratings)

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 (95)

jerrymarshall's picture

Both my husband & son thought it was fantastic! I substituted butter beans for chick peas and didn't have any cayenne pepper so used hot chilli powder instead which worked well - the lemon really makes the dish, so don't leave it out. I think I'll try it with freshly baked bread the next time I have anyone over for dinner. A hit!

clairelucykirwan's picture
4

Have made this many times - is good to freeze.

jonbuer's picture
5

Apart from doubling up on the garlic ingedients I stuck to the recipe (I used haddock for the fish). This stew was delicious! We had it with some fresh crusty bread and butter. It would make a great lunch, dinner or supper. Simply excellent and so easy to make...

franniban's picture
5

Magnificant. With fennel bulb too. Truly lovely!

joruds's picture
4

I like this but found that the potatoes didn't cook through in the time given. When we cooked it a second time we didn't use any potatoes and added olives.

mammasmith's picture
5

Made this as a mid week meal for a group of girl friends. Universally well received and enjoyed by all. I made a very generous amount, everyone had seconds. I served it with homemade olive oil bread, a huge salad and garlic mayo. Will def do again, soooo easy and delicious.

frania65's picture
5

Lovely, tasty and healthy dish. I have added 3 garlic cloves,some celery stick and 1 red chilli for extra flavour. I have also added half a cup more water than the recipe says as it was becoming too thick. It came out perfect.
Will definitely make it again!

eml1980's picture
3

Really nice. I used king prawns and haddock and used veg stock instead of fish stock

kimkap's picture

When trying this recipe I mixed in some haddock I had left in the freezer when adding the prawns and placed the cod on top. Although my husband and son liked it unfortunately I didn't - all I could taste was the lemon zest (it totally overpowered the rest of the dish). I did say I'd make it again as they liked it but they may have to wait a while.

ntlyle's picture
5

Really tasty and filling. I also added a fennel bulb. Will definitely make again.

Foodmonster2's picture
5

Very delicious and full of flavour. It has become one of our regular midweek dinners. I always add some white wine to enhance the flavour even further. Fish and prawns take def less than 8 min to cook through. I finish cooking when prawns have only just turned pink. Perfect!

tei0921's picture
3

I am gonna try this recipe this coming weekend.

zoe7284's picture
5

I love this stew, but as I'm normally only cooking for 2, I wondered if/when it could be frozen?

pennynigel's picture
5

Lovely made this for my husband and I, thought I had overdione the spices but by the time you add the fish it was fine. Used fillets of hake.

cara_caz's picture
5

This is a really easy dish that is excellent for an informal meal with friends and family. I was a bit dubious as to how flavoursome it would be but the sauce actually is delicious and as other users have said doesn't need more spice.
I used ready-to-eat prawns which I just heated through as I was a bit nervous about cooking raw prawns and they worked fine, just added them nearer the end.
Thoroughly recommend :-)

thaisdel's picture
5

I had this last week as a light dinner and it was absolutely delicious. Simple, fresh flavours and a recipe that's enjoyable to cook make this a perfect summer supper. I used skinless, fresh cod and it tastes delicious.

lhallinan's picture
4

Made this last night with Sole and fresh king prawns, absolutley delish and I will be adding clams and mussels next time.

florence100's picture
5

lovely recipe, used whole tin of chick peas. kept the fish in large pieces and it didn't break up at all! very tasty and low fat too!

december09's picture
4

i enjoyed making this dish, fantastic and so easy to make, i chose monkfish as it didn't break, brilliant for guest dinners.

alisondefries's picture
5

This was delicious! I used a whole can of chick peas and used prawns, cod and pollack. I made double the quantity and froze half for another day, bonus!

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