One-Pan Spanish Fish Stew Recipe

Introduction

This one-pan Spanish fish stew is a vibrant and comforting dish, perfect for bringing the flavors of the Mediterranean to your table. Packed with tender fish, prawns, and hearty potatoes simmered in a fragrant tomato and lemon broth, it’s both satisfying and easy to make.

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

1. Step 1: In a small bowl, mix the chopped parsley with half the garlic and lemon zest. Set this mixture aside for garnishing later.
2. 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 for about 5 minutes until the onion softens.
3. Step 3: Add the remaining olive oil, the rest of the garlic, paprika, and cayenne pepper to the pan. Cook for another 2 minutes to release the spices’ flavors.
4. Step 4: Pour in the lemon juice and let it sizzle briefly. Then add the chopped tomatoes, half a can of water, and crumble in the fish stock cube. Season with a little salt, cover the pan, and simmer for 15-20 minutes until the potatoes are just tender.
5. Step 5: Stir in the prawns and chickpeas, then nestle the fish chunks gently on top of the stew. Reduce the heat to low, cover, and cook for about 8 minutes, stirring gently once or twice, until the fish is just cooked through.
6. Step 6: Remove the pan from the heat and sprinkle the parsley mixture over the stew. Serve immediately with extra olive oil to drizzle and crusty bread if desired.

Tips & Variations

• Use firm white fish like cod, haddock, or halibut to ensure the fillets hold their shape while cooking.
• For a spicier kick, add more cayenne pepper or a few chopped fresh chili peppers to the stew.
• If you prefer, swap the chickpeas for cannellini beans or white beans for a creamier texture.
• Adding a splash of dry white wine with the tomato adds extra depth of flavor.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the fish. It’s best enjoyed fresh but can also be frozen for up to one month; thaw fully before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish or prawns for this stew?

Yes, frozen fish and prawns work well. Just make sure to thaw them thoroughly and drain any excess moisture before adding to the stew to prevent it from becoming watery.

What type of potatoes are best for this recipe?

Floury potatoes like Maris Piper or Russet are ideal because they soften nicely, absorbing the flavors while keeping their shape without turning mushy.

One-Pan Spanish Fish Stew Recipe

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★★★★★

4.6 from 69 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This one-pan Spanish fish stew is a hearty and vibrant dish packed with succulent fish fillets, prawns, chickpeas, and tender potatoes simmered in a fragrant blend of paprika, cayenne, garlic, and fresh lemon. Cooked entirely in a single sauté pan, this recipe combines bold Mediterranean flavors into a wholesome, comforting meal perfect for any occasion.

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Ingredients

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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 a 410g (14oz) can chickpeas, rinsed and drained

Spices & Seasonings

• 1 tsp paprika
• Pinch cayenne pepper
• 1 fish stock cube
• Salt, to season

Oils & Fats

• 3 tbsp olive oil, plus extra to serve

Seafood

• 200g raw peeled king prawns
• 500g skinless fish fillets, cut into very large chunks

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Instructions

1. Prepare herb mixture: In a small bowl, combine the chopped parsley with half of the finely chopped garlic and the lemon zest. Set this mixture aside to infuse flavors.
2. Sauté onion and potatoes: 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 gently for about 5 minutes until the onion softens.
3. Add remaining oil, garlic, and spices: Add the remaining 1 tablespoon olive oil, the rest of the garlic, paprika, and cayenne pepper to the pan. Cook for another 2 minutes, stirring to combine the flavors.
4. Add lemon juice and tomatoes: Pour in the lemon juice and let it sizzle briefly. Then add the canned chopped tomatoes, half a can of water, and crumble the fish stock cube into the pan. Season with a little salt and cover again.
5. Simmer potatoes: Let the mixture simmer gently for 15-20 minutes, or until the potatoes are just cooked through.
6. Add prawns, chickpeas, and fish: Stir in the raw king prawns and drained chickpeas. Nestle the large chunks of fish fillets on top of the stew without stirring them in.
7. Cook fish and finish stew: Reduce the heat to low, cover the pan, and cook for about 8 minutes, gently stirring once or twice very carefully to avoid breaking the fish. Check that the fish is cooked through.
8. Serve: Remove the pan from heat, scatter the reserved parsley, garlic, and lemon zest mixture over the stew. Serve immediately with extra olive oil for drizzling and crusty bread if desired.

Notes

• Use firm white fish fillets like cod, haddock, or pollock for best texture and flavor.
• Adjust cayenne pepper quantity according to your preferred spice level.
• Serve with crusty bread to soak up the delicious broth if desired.
• Ensure potatoes are cut into small and uniform pieces to cook evenly within the cooking time.
• If fresh fish is unavailable, frozen fillets may be used; just thaw before cooking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish fish stew, one-pan fish recipe, seafood stew, quick fish dinner, Mediterranean fish stew