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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Simmer potatoes: Let the mixture simmer gently for 15-20 minutes, or until the potatoes are just cooked through.
- 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.
- 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.
- 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
