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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uratargetmarket
9th Feb, 2012
5.05
Love this recipe. Will add whole can of chickpeas as per recommendations. Frying the potato at the start in paprika creates the most gorgeous smoky smell. Will definitely cook again, imagine will become a regular.
dingledingleydell's picture
dingledingleydell
3rd Feb, 2012
5.05
I have been making this dish regularly for the past few years, the whole family love it and its easy to cook while camping. Have cooked it with various fish including the mixed fish pie mix from the fish counter. It works every which way. Will be making tonight but will include fennel bulb and mussels this time. Yum!
lsmith52
31st Jan, 2012
5.05
We really enjoyed the depth of flavour in this dish which I made with pollock, salmon and prawns. It would be lovely as a vegetarian dish with cauliflower and broccoli instead of the fish.
carlybraddock
30th Jan, 2012
4.05
A little too lemony for my taste, but this was otherwise a very light healthy dish. We served it with lots of fresh vegetables.
bec120385
27th Jan, 2012
grr! Why are my potatoes taking so long to cook? They have been cooking for nearly an hour and still not cooked?
hellewrites
25th Jan, 2012
5.05
This is absolutely delicious. I doubled the garlic, but this was just a matter of personal taste.
viccarlton
18th Jan, 2012
I cooked this dish as the recipe suggested and it was fantastic, i will definitely be using it again.
cornishpollack
12th Jan, 2012
I have cooked this recipe before from a spanish foodie book from library, only it did not have the chick peas in and was fabulous tastes, cheaper cuts of white fish work best i think, pollack, Coley, and haddock bits, keep them all in large pieces so they don't break up. I shall now try with the chick peas added.
kellysmelly
10th Jan, 2012
5.05
very simple yet really scrummy, hubby would have it every week if he could!!!
csmit136
15th Dec, 2011
Agree with spice comments - no more needed, just right. Used a whole tin of chickpeas. Cut fish a little too small so it broke up but didn't ruin the meal. Very tasty and will definitely cook again.

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