One-pan Spanish fish stew

One-pan Spanish fish stew

  • Rating: 5 out of 5.122 ratings
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  • 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
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Ingredients

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

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    Rating: 5 out of 5.122 ratings
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