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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

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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.

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Comments (95)

JP571's picture
3.75

Great recipe. Next time I'd use a whole tin of chickpeas, and cook the prawns for less than 8 minutes.

MichaeltheGreat's picture
5

This was absolutely delicious! Added an extra clove of garlic and sweet potato also.

lissygrace's picture

Delicious! Really really tasty recipe, even using dried parsley instead of fresh. I didn't have prawns and did have a pre-prepared fish pie mix which was salmon, cod and smoked haddock but it worked really well. I also used smoked paprika instead of ordinary which might have been why the smoked haddock worked in it. Definitely intend to be making this on a regular basis!

katyafb's picture
3.75

This was lovely winter warmer stew - however we found the lemon overpowering. Will make it again, but next time half the lemon and zest. Additional changes: instead of Potatoes (i'm intolerant of them) I added some pearl barley - pre cooked, and a whole can of chickpeas instead of half.

lizleicester's picture
5

Delicious. Used tiger prawns with their shells on which was a bit messy to eat but looked and tasted really good.

jskrzyp's picture
5

Really enjoyed this recipe and it was easy to do. Lots of lovely flavours. I could imagine substituting the prawns or fish with chorizo for a variation. We used what sustainable white fish we could find and frozen prawns. I'm looking forward to having the leftovers for lunch.

Niciki_B_89's picture
5

Amazing recipie - will definately be making again. One tip: unless your spices are super fresh, this recipie really benefits from a generous hand with the spices, and a good quality olive oil is the perfect finishing touch so definately don't miss it out!

MargotLescargot's picture

Wow! Amazing. Very lemony but nonetheless very tasty. Defo making this again. I also parboiled the spuds.

Greenconemum's picture

Will definitely make again - easy & tasty. I halved the lemon zest & juice, and omitted potatoes and firm fish. Used 1 tin of chickpeas & 300g bag of king prawns. Really fresh taste.

Kelly Yeates's picture

I will be making this regularly. The fact that it is scrumptious, relatively low in calories and just as tasty when defrosted mean that it's an all round winner.

cb1234's picture

Tried this today, was really nice weekday dinner, used smoked paprika and standard chilli powder, was really good and pretty easy

DonegalCatch's picture

This is really delicious. I made it without the chickpeas and potatoes as I was low carbing it, but is was still really tasty. Very simple to make and a definite crowd pleaser!

josophine851's picture
4

Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.

josophine851's picture
4

Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.

heatherwillson's picture
4

Nice easy to make dish and very filling. My husband loved it so I can see me making this over and over again.

deborah66's picture
2

For some reason my iPad won't let me rate ! But defiantly *****

deborah66's picture
2

I made this last night for a very good friend , I also added white wine and fennel to the recipe and used vegetable stock instead of fish stock
This dish tasted gorgeous we loved it , It was very easy to do but with great results , I will definitely cooking it for my husband very soon
Highly recommend it

sfowles's picture
3

OK but it really needed some extra taste - it was just a little bland. Suggest putting the chickpeas in earlier and pressing them down a little to thicken the sauce?

ellismorgan's picture
4

Scrummy! I wouldn't cook the prawns for quite as long next time, they were a bit over done.

littlegirl81's picture

YUM! I made this last night and it was so good. I will definitely make it again. I like a bit more of a kick so added a little extra cayenne pepper to mine.

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