One-pan Spanish fish stew

One-pan Spanish fish stew

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(125 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


  • 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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14th Aug, 2011
Apart from doubling up on the garlic ingedients I stuck to the recipe (I used haddock for the fish). This stew was delicious! We had it with some fresh crusty bread and butter. It would make a great lunch, dinner or supper. Simply excellent and so easy to make...
25th Jun, 2011
Magnificant. With fennel bulb too. Truly lovely!
18th Apr, 2011
I like this but found that the potatoes didn't cook through in the time given. When we cooked it a second time we didn't use any potatoes and added olives.
7th Feb, 2011
Made this as a mid week meal for a group of girl friends. Universally well received and enjoyed by all. I made a very generous amount, everyone had seconds. I served it with homemade olive oil bread, a huge salad and garlic mayo. Will def do again, soooo easy and delicious.
5th Feb, 2011
Lovely, tasty and healthy dish. I have added 3 garlic cloves,some celery stick and 1 red chilli for extra flavour. I have also added half a cup more water than the recipe says as it was becoming too thick. It came out perfect. Will definitely make it again!
22nd Jan, 2011
Really nice. I used king prawns and haddock and used veg stock instead of fish stock
3rd Jan, 2011
When trying this recipe I mixed in some haddock I had left in the freezer when adding the prawns and placed the cod on top. Although my husband and son liked it unfortunately I didn't - all I could taste was the lemon zest (it totally overpowered the rest of the dish). I did say I'd make it again as they liked it but they may have to wait a while.
7th Dec, 2010
Really tasty and filling. I also added a fennel bulb. Will definitely make again.
13th Sep, 2010
Very delicious and full of flavour. It has become one of our regular midweek dinners. I always add some white wine to enhance the flavour even further. Fish and prawns take def less than 8 min to cook through. I finish cooking when prawns have only just turned pink. Perfect!
9th Sep, 2010
I am gonna try this recipe this coming weekend.


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