One-pan Spanish fish stew

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• F1madxxx

  14 January 2010

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• Luci

  21 January 2010

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• Christine

  23 January 2010

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• yvonne

  29 January 2010

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• Girl Flower

  05 February 2010

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• Sahara

  27 February 2010

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• Zoe7284

  22 April 2010

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• Luci

  30 April 2010

  Luci commented on this recipe

  i enjoyed making this dish, fantastic and so easy to make, i chose monkfish as it didn't break, brilliant for guest dinners.

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• Florence

  20 May 2010

  Florence rated and commented on this recipe

  

  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!

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• Allie

  18 July 2010

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• Liamksh

  20 July 2010

  Liamksh rated and commented on this recipe

  

  Made this last night with Sole and fresh king prawns, absolutley delish and I will be adding clams and mussels next time.

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• Thaisdel

  02 August 2010

  Thaisdel rated and commented on this recipe

  

  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.

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• Cookery Mouse

  05 August 2010

  Cookery Mouse rated and commented on this recipe

  

  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 :-)

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• Penny

  17 August 2010

  Penny rated and commented on this recipe

  

  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.

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• Daniel

  27 August 2010

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• Zoe7284

  02 September 2010

  Zoe7284 commented on this recipe

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

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• Cheng

  09 September 2010

  Cheng rated and commented on this recipe

  

  I am gonna try this recipe this coming weekend.

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• Foodmonster

  13 September 2010

  Foodmonster rated and commented on this recipe

  

  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!

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• ntlyle

  07 December 2010

  ntlyle rated and commented on this recipe

  

  Really tasty and filling. I also added a fennel bulb. Will definitely make again.

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• kimkap

  03 January 2011

  kimkap commented on this recipe

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Low-fat

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

PER SERVING

382 kcalories, protein 39g, carbohydrate 33g, fat 11 g, saturated fat 2g, fibre 5g, sugar 5g, salt 1.92 g

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