One-pan Spanish fish stew

One-pan Spanish fish stew

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(124 ratings)

Prep: 10 mins Cook: 40 mins


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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  • handful flat-leaf parsley leaves, chopped
  • 2 garlic cloves, finely chopped
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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



    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



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp paprika



    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


  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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23rd Mar, 2013
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
23rd Mar, 2013
Omitted the prawns to economise on cost. Great recipe. Will use again. Have frozen leftovers. Very filling.
heatherwillson's picture
20th Mar, 2013
Nice easy to make dish and very filling. My husband loved it so I can see me making this over and over again.
20th Feb, 2013
For some reason my iPad won't let me rate ! But defiantly *****
20th Feb, 2013
I made this last night for a very good friend , I also added white wine and fennel to the recipe and used vegetable stock instead of fish stock This dish tasted gorgeous we loved it , It was very easy to do but with great results , I will definitely cooking it for my husband very soon Highly recommend it
2nd Feb, 2013
OK but it really needed some extra taste - it was just a little bland. Suggest putting the chickpeas in earlier and pressing them down a little to thicken the sauce?
13th Jan, 2013
Scrummy! I wouldn't cook the prawns for quite as long next time, they were a bit over done.
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.
6th Jan, 2013
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.
5th Jan, 2013
Not a lover of chickpeas. Can I use anything else such as orzo?


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