The BBC Good Food logo
One-pan Spanish fish stew

One-pan Spanish fish stew

By
A star rating of 4.5 out of 5.132 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal382
low infat11g
saturates2g
carbs33g
sugars5g
fibre5g
protein39g
salt1.92g
Advertisement

Ingredients

  • handful flat-leaf parsley leaves, chopped
  • 2 garlic cloves , finely chopped
  • zest and juice 1 lemon
  • 3 tbsp olive oil , plus extra to serve
  • 1 medium onion , finely sliced
  • 500g floury potato , cut into small chunks, no larger than 2cm cubes
  • 1 tsp paprika
  • 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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.132 ratings
Advertisement
Advertisement
Advertisement

Sponsored content