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Spanish Fish Stew with Potatoes Recipe

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3.8 from 6 reviews

A hearty and flavorful Spanish Fish Stew with tender potatoes, succulent prawns, and flaky white fish simmered in a smoky paprika tomato broth. This comforting one-pot dish is enhanced with fennel, garlic, and a touch of chilli for warmth, making it perfect for a satisfying weeknight dinner or a cozy meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • ½ fennel bulb, finely chopped
  • 3 medium potatoes, cut in ½ inch cubes
  • 2 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ¼ teaspoon chilli flakes
  • Juice of one lemon
  • 1 x 400 g (14 oz) tin chopped tomatoes
  • 250 ml (8.5 fl oz) fish stock
  • 125 g (4.5 oz) chickpeas from a tin, drained and rinsed
  • 250 g (9 oz) prawns, fresh or frozen
  • 400 g (1 lb) white fish fillets, skinless and boneless
  • Salt and pepper to taste
  • Fresh parsley, to garnish

Instructions

  1. Sauté Aromatics: In a large pan with a lid, heat the olive oil over medium heat. Add the finely chopped onion and fry for 1-2 minutes until softened. Add the minced garlic and chopped fennel, cooking for an additional minute until fragrant.
  2. Cook Potatoes and Add Spices: Add the cubed potatoes to the pan, cover with the lid, and cook for 5 minutes to slightly soften. Sprinkle in the smoked paprika, sweet paprika, and chilli flakes, stirring well to coat the potatoes evenly with the spices.
  3. Add Liquids and Simmer: Pour in the lemon juice, chopped tomatoes, and fish stock. Stir to combine. Cover the pan and let the stew simmer for 15 minutes, or until the potatoes are fork-tender.
  4. Incorporate Seafood and Chickpeas: Stir the drained chickpeas and prawns into the stew. Place the white fish fillet chunks on top of the mixture. Reduce the heat to low, cover the pan again, and cook for 8-10 minutes until the fish is cooked through and flakes easily.
  5. Finish and Serve: Garnish the stew with freshly chopped parsley. Serve hot, optionally accompanied by crusty bread and an extra drizzle of olive oil for added richness.

Notes

  • Use fresh fish and prawns if possible for the best flavor; frozen is fine but thaw before cooking.
  • If you prefer a spicier stew, increase the chilli flakes to taste.
  • Serve with crusty bread or a side salad for a complete meal.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • Adjust salt and pepper according to your taste preferences.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Halal

Find it online: https://recipeteach.com/spanish-fish-stew-with-potatoes-recipe/