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Smoky prawn, fish & chickpea one-pot served with bread

Smoky prawn, fish & chickpea one-pot

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Make this easy one-pan dish for dinner. Whole prawns make it feel special, but for a more budget-friendly version, you can replace them with smaller peeled prawns

Nutrition: Per serving
HighlightNutrientUnit
kcal476
fat23g
saturates6g
carbs20g
sugars9g
high infibre7g
protein39g
salt1.9g
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Ingredients

  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 tsp smoked paprika
  • 150g chorizo, sliced
  • 125ml white wine
  • pinch of saffron
  • 400g can peeled plum tomatoes
  • 2 bay leaves
  • pinch of caster sugar
  • 400g can chickpeas, drained
  • 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed
  • 8 large prawns, shells and heads on
  • handful of flat-leaf parsley, chopped
  • crusty bread, to serve

Method

  • STEP 1

    Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.

  • STEP 2

    Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.

  • STEP 3

    Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.

Recipe from Good Food magazine, April 2022

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