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

    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

    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

    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

    po-tate-oh

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

  • 1 tsp 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)

barryj's picture
1

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
4

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
5

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.

synchronicity's picture
4

It was a very nice dish. Like all stews it tasted much better the next day. Since I adore spicy food I added some chilies to it.
Loved the lemon zest, parsley and garlic topping.

sallywalton's picture
4

Forgot to rate it.

sallywalton's picture
4

Extremely tasty and easy to make. I used fresh raw king prawns and large chunks of yummy haddock. Think I'd add salmon as well next time, just to add variety. The lemon juice gave an excellent taste and will definitely be cooking this again.

sallybarter's picture

This is delicious! I don't think it would be less so without the prawns which would cut costs a little. Definitely accompany with some crusty bread to mop up all the delicious sauce.

emma_cartwright's picture
5

Delicious, easy and surprisingly full of flavour. I didn't have cayenne Pepper so substituted it for a good sprinkle of dried chilli flakes. I also didn't have fresh parsley so threw in salik (local variety of rocket) instead which was wonderful! very tasty!
This one is a keeper!

alisoncox's picture
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
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
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
5

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

lauralizpin's picture
5

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

phatfood's picture
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
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
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
4

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
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
5

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

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