One-pan Spanish fish stew

One-pan Spanish fish stew

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(88 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
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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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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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franniban's picture
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Magnificant. With fennel bulb too. Truly lovely!

joruds's picture
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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
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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
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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
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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
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Really tasty and filling. I also added a fennel bulb. Will definitely make again.

Foodmonster2's picture
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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
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I am gonna try this recipe this coming weekend.

zoe7284's picture
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I love this stew, but as I'm normally only cooking for 2, I wondered if/when it could be frozen?

pennynigel's picture
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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
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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
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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
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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
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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
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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
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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!

barryj's picture
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Made this for a group of friends on Saturday, havent seen or heard from them since. If like me they had violent spasm vomiting no wonder.

gourmeto's picture
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A very easy dish to make. Added muscles and salmon to the stew which worked well and made a real hearty meal. Everyone at the table loved it.

mehefin's picture
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I did not have prawns so I added chorizo when I put the spices in. I too used a whole tin of chickpeas. Delicious. I'll do it again. And I agree it would be good as a veggie dish without the fish.

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