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