One-pan Spanish Fish Stew Recipe
Introduction
This one-pan Spanish fish stew is a vibrant and comforting dish, packed with fresh seafood, tender potatoes, and fragrant spices. It’s perfect for a cozy weeknight dinner and comes together in a single pan for easy cleanup.
Ingredients
- Handful flat-leaf parsley leaves, chopped
- 2 garlic cloves, finely chopped
- Zest and juice of 1 lemon
- 3 tbsp olive oil, plus extra to serve
- 1 medium onion, finely sliced
- 500g floury potatoes, cut into small chunks (no larger than 2cm cubes)
- 1 tsp paprika
- Pinch cayenne pepper
- 400g can chopped tomatoes
- 1 fish stock cube
- 200g raw peeled king prawns
- ½ a 410g/14oz can chickpeas, rinsed and drained
- 500g skinless fish fillets, cut into very large chunks
Instructions
- Step 1: In a small bowl, mix the chopped parsley with half of the garlic and the lemon zest. Set this mixture aside for garnishing later.
- Step 2: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced onion and potato chunks, then cover the pan and sweat them for about 5 minutes, until the onion softens.
- Step 3: Add the remaining tablespoon of olive oil, the rest of the garlic, paprika, and cayenne pepper. Cook for another 2 minutes, stirring to combine the spices evenly.
- Step 4: Pour in the lemon juice and let it sizzle for a moment. Then add the chopped tomatoes, half a can of water, and crumble in the fish stock cube. Season lightly with salt and cover the pan again.
- Step 5: Simmer the stew gently for 15 to 20 minutes, or until the potatoes are just tender and cooked through.
- Step 6: Stir in the king prawns and chickpeas. Nestle the large fish chunks into the stew, reduce the heat to low, cover, and cook for about 8 minutes. Stir gently once or twice during this time to prevent breaking the fish.
- Step 7: When the fish is just cooked, remove the stew from the heat and scatter over the parsley, garlic, and lemon zest mixture. Serve immediately with extra olive oil for drizzling and crusty bread on the side, if desired.
Tips & Variations
- Use firm white fish like cod or haddock to prevent the fillets from breaking down too much during cooking.
- Add a splash of white wine when adding the tomatoes for an extra layer of flavor.
- Swap prawns for mussels or clams for a shellfish variation.
- If you prefer a spicier stew, increase the cayenne pepper gradually to taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid breaking up the fish. This stew is best enjoyed fresh but can be frozen if needed—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this stew?
Yes, firm white fish such as cod, haddock, or pollock work best as they hold their shape during cooking. Avoid very delicate fish to prevent the stew from becoming mushy.
How can I make this dish vegetarian?
To make a vegetarian version, omit the fish and prawns and increase the amount of chickpeas and potatoes. Use vegetable stock instead of fish stock for the base.
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One-pan Spanish Fish Stew Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This one-pan Spanish fish stew is a vibrant and hearty dish that combines tender fish fillets, king prawns, chickpeas, and potatoes simmered in a flavorful tomato and paprika sauce. Enhanced with fresh parsley, garlic, and lemon for brightness, it’s a perfect easy-to-make meal that’s both comforting and nutritious.
Ingredients
Herbs & Aromatics
- Handful flat-leaf parsley leaves, chopped
- 2 garlic cloves, finely chopped
- Zest and juice of 1 lemon
Vegetables & Legumes
- 1 medium onion, finely sliced
- 500g floury potatoes, cut into small chunks (no larger than 2cm cubes)
- 400g can chopped tomatoes
- ½ of a 410g/14oz can chickpeas, rinsed and drained
Spices & Oils
- 3 tbsp olive oil, plus extra to serve
- 1 tsp paprika
- Pinch cayenne pepper
Proteins & Stocks
- 1 fish stock cube
- 200g raw peeled king prawns
- 500g skinless fish fillets, cut into very large chunks
Instructions
- Prepare the parsley mix: In a small bowl, combine the chopped parsley with half the garlic and the lemon zest. Set this mixture aside to infuse the flavors.
- Sauté onions and potatoes: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the finely sliced onion and chunky potato cubes. Cover the pan and sweat the ingredients for about 5 minutes until the onion softens and the potatoes start to become tender.
- Add spices and garlic: Add the remaining tablespoon of olive oil, the other half of the garlic, paprika, and cayenne pepper to the pan. Cook for an additional 2 minutes to bloom the spices and enhance their aroma.
- Deglaze and add liquids: Pour in the lemon juice and allow it to sizzle briefly. Then add the canned chopped tomatoes, half a can of water (approximately 200ml), and crumble in the fish stock cube. Add a little salt to season. Stir well to combine all ingredients.
- Simmer the stew: Cover the pan and simmer the mixture for 15 to 20 minutes, or until the potatoes are just cooked through, tender but not falling apart.
- Add seafood and chickpeas: Gently stir in the king prawns and chickpeas. Nestle the fish fillet chunks carefully on top of the stew, ensuring they are partially submerged.
- Cook the fish: Reduce the heat to low, cover the pan again, and cook for about 8 minutes. Stir very gently once or twice during this time to avoid breaking the fish. The fish is done when it is opaque and flakes easily.
- Finish and serve: Remove the pan from heat and scatter the reserved parsley, garlic, and lemon zest mixture over the stew. Serve the dish straight from the pan with extra olive oil to drizzle, and optionally some crusty bread for dipping.
Notes
- Use firm, skinless white fish fillets such as cod, haddock, or pollock for best results.
- Ensure potatoes are cut uniformly to ensure even cooking.
- Adjust cayenne pepper quantity according to your preferred spice level.
- This recipe works well as a one-pot meal making cleanup easy.
- Serving with crusty bread complements the stew by soaking up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish fish stew, one pan meal, seafood stew, paprika fish stew, easy dinner, king prawns recipe, healthy seafood recipe
