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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30th Jan, 2012
A little too lemony for my taste, but this was otherwise a very light healthy dish. We served it with lots of fresh vegetables.
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?
25th Jan, 2012
This is absolutely delicious. I doubled the garlic, but this was just a matter of personal taste.
18th Jan, 2012
I cooked this dish as the recipe suggested and it was fantastic, i will definitely be using it again.
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.
10th Jan, 2012
very simple yet really scrummy, hubby would have it every week if he could!!!
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.
18th Nov, 2011
What a great and easy dish! Used full jar or chickpeas and jar of Cannaloni beans (Made double quantity). Added slightly more parsley at the end, It will become a staple dish here in Spain!
11th Oct, 2011
Both my husband & son thought it was fantastic! I substituted butter beans for chick peas and didn't have any cayenne pepper so used hot chilli powder instead which worked well - the lemon really makes the dish, so don't leave it out. I think I'll try it with freshly baked bread the next time I have anyone over for dinner. A hit!
28th Aug, 2011
Have made this many times - is good to freeze.


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