One-pan Spanish fish stew

One-pan Spanish fish stew

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(78 ratings)

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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

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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petesfanny's picture
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I too used whole can of chick peas and veg stock cube.
agree spices are just right. Really tasty and will defo cook again.

jcurle's picture
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I didn't have chick peas and just ommited them should have read the comments and added some beans. I added some cooked mussels and all in all the dish was very tasty. I will definately cook this again.

berdina's picture

This looks as a super recipe, which I will certainly try out.
My husband does not like fish but may be this way I can serve it to him.
Nice to eat on a cold day here in the Netherlands.

Hawie's picture
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I didn't have chick peas so used a (whole) can of haricots instead and it was delicious. I didn't have quite enough fish either but it didn't matter at all.

sarahhudspeth's picture
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Great recipe. I used supermarket basics range sustainable pollack together with some more expensive prawns to make this a good value supper. I added the whole can of chick peas rather than just half and the balance of ingredients was spot on. I Also missed out the fish stock cube and used some veg stock instead. I will be making this again (tonight to be precise) and would recommend it.

eleanormayo's picture
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I added a fennel bulb to this which worked well. Don't be tempted to add more spice, it is at just the right level.

niccinotts's picture
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Dont leave the fish in too long or it just breaks up into the stew, I'll cook this again

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