Spanish Fish Stew with Potatoes
There’s something deeply comforting about a hearty stew, and this Spanish Fish Stew with Potatoes is no exception. Brimming with robust flavors from smoked paprika, fennel, and fresh seafood, this dish is a true testament to the rich culinary traditions of Spain. Whether you’re looking for a warming meal on a chilly evening or a simple yet elegant dish to impress your guests, this stew delivers on all fronts. Plus, it’s easy to prepare and can be on your table in just 40 minutes!
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 chili 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
Directions
- Heat the Oil: In a large pan with a lid, heat the olive oil over medium heat. Add the chopped onion and sauté for 1-2 minutes until it begins to soften.
- Add Aromatics: Stir in the minced garlic and chopped fennel, cooking for another minute until fragrant.
- Cook the Potatoes: Tip in the cubed potatoes and cover the pan. Cook for 5 minutes, allowing the potatoes to begin softening.
- Add Spices: Sprinkle in the smoked paprika, sweet paprika, and chili flakes, stirring to evenly coat the potatoes in the spices.
- Build the Stew: Pour in the lemon juice, chopped tomatoes, and fish stock. Stir to combine, then cover the pan again and let it simmer for 15 minutes, or until the potatoes are fork-tender.
- Add Seafood: Stir in the chickpeas and prawns, then gently place the white fish fillets on top of the stew. Reduce the heat to low, cover the pan, and cook for an additional 8-10 minutes until the fish is fully cooked and opaque.
- Garnish and Serve: Season the stew with salt and pepper to taste. Garnish with fresh parsley and serve hot, accompanied by crusty bread drizzled with olive oil, if desired.
Cooking Tips
- Choose Your Fish Wisely: Opt for firm white fish like cod, haddock, or halibut, which hold up well in the stew without falling apart.
- Enhance the Flavor: If you prefer a bit more depth, add a splash of white wine before simmering the stew.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 400 kcal per serving
This Spanish Fish Stew with Potatoes is not only flavorful but also a balanced meal rich in protein, healthy fats, and complex carbohydrates. Perfect for a weeknight dinner or a special weekend meal, it’s sure to become a favorite in your recipe collection. Enjoy!
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Spanish Fish Stew with Potatoes
- Total Time: 40 minutes
- Yield: 4 1x
Description
The Spanish Fish Stew with Potatoes is a delightful combination of tender fish, plump prawns, and creamy potatoes all simmered in a richly spiced tomato broth. The addition of smoked paprika and chili flakes gives it a deep, smoky flavor with a hint of heat, perfectly balanced by the freshness of lemon juice and parsley.
This dish is not only bursting with Mediterranean flavors but also incredibly satisfying and nourishing. It’s an excellent choice for a cozy family dinner or a special gathering with friends. Serve it with crusty bread to soak up the delicious broth and enjoy a taste of Spain right at your table.
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 chili 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
In a large pan that has a lid, heat the olive oil and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel and continue to cook for another minute.
Tip in the potatoes, cover the pan, and cook for 5 minutes. Next, add the smoked paprika, sweet paprika, and chili flakes and stir to cover the potatoes in the spices.
Add the lemon juice, chopped tomatoes, and fish stock. Cover the pan again and simmer for 15 minutes until the potatoes are fork tender.
Stir in the chickpeas and prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan, and cook for 8-10 minutes until the fish is cooked through. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal