One-pan Spanish fish stew

One-pan Spanish fish stew

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(100 ratings)

Prep: 10 mins Cook: 40 mins


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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  • handful flat-leaf parsley leaves, chopped
  • 2 garlic cloves, finely chopped
  • zest and juice 1 lemon



    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



    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



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp paprika



    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


  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, questions and tips

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30th Aug, 2014
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!
11th Aug, 2014
Wow! Amazing. Very lemony but nonetheless very tasty. Defo making this again. I also parboiled the spuds.
30th Nov, 2013
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
Kelly Yeates
18th Nov, 2013
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.
6th Nov, 2013
Tried this today, was really nice weekday dinner, used smoked paprika and standard chilli powder, was really good and pretty easy
18th Sep, 2013
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!
23rd Mar, 2013
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
23rd Mar, 2013
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
20th Mar, 2013
Nice easy to make dish and very filling. My husband loved it so I can see me making this over and over again.
20th Feb, 2013
For some reason my iPad won't let me rate ! But defiantly *****


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