One-pan Spanish fish stew

One-pan Spanish fish stew

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(96 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 cloves, finely chopped
  • zest and juice 1 lemon
    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

    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

    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

    Potato

    po-tate-oh

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

  • 1 tsp paprika
    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

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, questions and tips

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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.
cb1234
6th Nov, 2013
Tried this today, was really nice weekday dinner, used smoked paprika and standard chilli powder, was really good and pretty easy
DonegalCatch
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!
josophine851
23rd Mar, 2013
4.05
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
josophine851
23rd Mar, 2013
4.05
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
heatherwillson
20th Mar, 2013
4.05
Nice easy to make dish and very filling. My husband loved it so I can see me making this over and over again.
deborah66
20th Feb, 2013
2.05
For some reason my iPad won't let me rate ! But defiantly *****
deborah66
20th Feb, 2013
2.05
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
2nd Feb, 2013
3.05
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
13th Jan, 2013
4.05
Scrummy! I wouldn't cook the prawns for quite as long next time, they were a bit over done.

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