One-pan paprika fish & potato stew

Name: One-pan paprika fish & potato stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp olive oil plus extra to serve; 1 onion finely chopped; 800g floury potatoes cut into 2cm cubes; 2 garlic cloves finely chopped; 1 tsp smoked paprika; pinch of cayenne pepper; 1 lemon zested and juiced; 400g can chopped tomatoes; 1 fish stock cube; 200g raw peeled king prawns; 500g skinless white fish fillets (cod, hake or haddock all work well), cut into large chunks; 400g cleaned mussels; handful of parsley leaves chopped; crusty bread to serve

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.7 ratingsRate

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Flavour this one-pot fish stew with smoky paprika and garlic for an easy but impressive seafood supper that's low in fat and high in fibre.

High-fibre

Low calorie

Low fat

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil

plus extra to serve
1 onion

finely chopped
800g floury potatoes

cut into 2cm cubes
2 garlic cloves

finely chopped
1 tsp smoked paprika
pinch of cayenne pepper
1 lemon

zested and juiced
400g can chopped tomatoes
1 fish stock cube
200g raw peeled king prawns
500g skinless white fish fillets

(cod, hake or haddock all work well), cut into large chunks
400g cleaned mussels
handful of parsley leaves

chopped
crusty bread

to serve

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Nutrition: per serving

kcal411

low
fat11g

low
saturates2g
carbs37g
sugars8g
fibre6g
protein39g
salt2.12g

Method

step 1

Pour 2 tbsp of the oil into a large, shallow pan with a lid and put over a medium heat. Add the onion and potatoes, cover and cook for about 5 mins, stirring occasionally until the onion has softened. Add the remaining oil, garlic and spices, and cook for 2 mins more. Pour over the lemon juice and sizzle for a moment. Add the tomatoes and half a can of water, then crumble in the stock cube. Season with a little salt, then simmer for 15-20 mins until the potatoes are just cooked.
step 2

Stir in the prawns and fish, and scatter the mussels over the top. Cover again and cook for about 8 mins, stirring gently once or twice. While the stew is simmering, mix the parsley and lemon zest together. When the mussels have opened and the fish is just cooked through, take off the heat, scatter over the parsley mixture and drizzle over a little more oil. Serve straight from the pan with crusty bread on the side.

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A star rating of 5 out of 5.7 ratings

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