One-pan Spanish fish stew

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 (96)

juliejane's picture
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
4

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

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
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
4

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
4

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.

petesfanny's picture
5

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

Jeanucks's picture
5

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
4

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
5

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
4

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
3

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

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