One-pan Spanish fish stew

One-pan Spanish fish stew

  • 1
  • 2
  • 3
  • 4
  • 5
(78 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
alisoncox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One of my favourite recipes, but dont add any chickpeas. Vary it slightly more, spice, herbs ect. Use any fish I have really, and different potatoes depending on season. New potatoes are lovely. Always make double the sauce and keep half back for soup later. Yummy.

pcouper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this many times now, for friends and family and it's been consistently successful each time. I've used pollack, haddock, cod and salmon (whatevers on special offer!) and it's always good. I also use a full tin of chickpeas instead of half-who wants half a tin of chickpeas in the fridge????

jan911uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe! Need to cook longer for potatoes to cook through, used whole tin of chickpeas, added garlic, lemon to pot also made a garlic mayo to go with it which the whole family says it goes brilliant with it, made many times and also used frozen fish, just leave in longer.

peejay13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. Already a firm fav with myself, husband & 2 teenagers. Healthy too which is a bonus!

lauralizpin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very quick, easy & ultra tasty. Will definitely be making again. I too added a whole can of chickpeas, yummy!

phatfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a fantastic dish, although we used chilli instead of cayenne pepper (we had forgotten to buy it)! Implementing both Haddock and Plaice into the dish was lovely, and I actually think one of my favourite all time meals. Cheers!

moragchurchill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe. So simple, and full of fresh flavours.
Great with some crunchy homemade white soda bread.
Good for sharing on a Friday night with friends.

debrajayne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this dish. It is incredibly simple and the flavours work so well with the seafood. I also used a whole can of chickpeas and used a pre-prepared fish stock instead of the stock cube and water. Will become a regular for us.

bushprincess33's picture

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!

jacqdav's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tanyah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

juliejane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

macindo's picture

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.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

caththomas's picture

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

lizlemur's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

ljhmillar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

nickygooii's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

vixsticks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dansmum's picture

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.

Pages

Questions

Tips