One-pan Spanish fish stew

One-pan Spanish fish stew

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(97 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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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.
littlegirl81
7th Jan, 2013
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.
elisaponsele
6th Jan, 2013
5.05
LOVE LOVE LOVED this stew! Totally delicious even though I altered the recipe ever so slightly by using smoked paprika instead of regular. I feel the drizzle of oil at the end is also critical, so highly recommend that! I reckon this would work a treat as a low-effort dinner party offering as it can look very impressive. Shall be making many more times in the future.
lynnenurse78
5th Jan, 2013
Not a lover of chickpeas. Can I use anything else such as orzo?
jenniferatkinson
8th Nov, 2012
2.05
Disappointed with this. Was okay, but given all the comments above I was expecting it to be spectacular!
spoon_licker
7th Nov, 2012
This is a mainstay in my gaff, I have made it for friends, family, visitors and when I lived alone I think I got three or four nights of dinner out of it after popping it in the fridge. What I would say though, is sightly par-boil the potatoes before adding them, as this stew can be slightly marred by an undercooked spud.
popyee
21st Jun, 2012
I loved this, so tasty. Used new potato's and as recommended by other par boiled first. Delicious
gelaw23
6th May, 2012
I made this for my boyfriend who thinks that, as a student, I am a terrible cook! This turned me from a flop in the kitchen in to a one-time domestic goddess in his eyes....He has even told his friends about it! Thanks so much for turning things around for me ;)
rsthomason
21st Apr, 2012
2.05
The potatoes took about *forty minutes* longer to cook than the recipe said, parboiling them first would make this a dish I'd come back to.
Jason-and-Jared
14th Apr, 2012
5.05
This recipe is gorgeous, we've made it a few times now. The first time was for 6 people when we had friends for supper so had to increase the ingredients by 50% - people didn't like the sound of fish stew but this isn't overly fishy at all, the flavours work brilliantly together and everyone loved it. Made it again in Javea, Spain this Easter? Our friend did it with salmon which was also nice, am thinking of making it next time with chorizo instead of fish.

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