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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
high infibre7g


  • 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


  • 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

Goes well with


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