Why You’ll Love This Recipe

• Packed with layers of flavor from fennel, garlic, and paprika.

• A complete meal in one pot—protein, veggies, and starch in every bite.

• Versatile: works with different types of white fish or shellfish.

• Healthy and naturally gluten-free.

• Perfect for dipping crusty bread into the rich, flavorful broth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons 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 teaspoons smoked paprika
1 teaspoon sweet paprika
¼ teaspoon chilli 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

1. Sauté the aromatics
   Heat olive oil in a large lidded pan over medium heat. Add onion and cook for 1–2 minutes until softened. Stir in garlic and fennel, cooking for another minute.

2. Cook the potatoes
   Add potatoes to the pan, cover, and cook for 5 minutes. Stir in smoked paprika, sweet paprika, and chilli flakes, coating the potatoes in spices.

3. Build the broth
   Pour in lemon juice, chopped tomatoes, and fish stock. Cover and simmer for 15 minutes, until the potatoes are fork tender.

4. Add the seafood
   Stir in chickpeas and prawns. Lay fish chunks on top of the stew, reduce heat, cover, and cook for 8–10 minutes until the fish is cooked through.

5. Serve
   Garnish with fresh parsley and serve hot, ideally with crusty bread to soak up the flavorful broth.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

• Spicier kick: Add extra chilli flakes or a pinch of cayenne pepper.

• More vegetables: Include bell peppers, zucchini, or spinach.

• Different seafood: Swap prawns for mussels, clams, or scallops.

• Vegetarian version: Use vegetable stock, omit seafood, and add more chickpeas or white beans.

• Herb boost: Add thyme or bay leaves while simmering for extra aroma.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the seafood from overcooking. This dish is not ideal for freezing due to the potatoes’ texture after thawing.

FAQs

Can I make this stew ahead of time?

Yes, but for best texture, add the seafood just before serving to avoid overcooking.

What type of fish works best?

Firm white fish such as cod, haddock, halibut, or sea bass hold up well in stews.

Can I use frozen seafood?

Yes, thaw it completely before adding to the stew.

How can I thicken the broth?

Simmer uncovered for a few minutes at the end to reduce the liquid slightly.

Can I make it without fennel?

Yes, replace fennel with celery or omit it entirely.

Is it spicy?

It has mild heat from chilli flakes; adjust to taste.

Can I use chicken stock instead of fish stock?

Yes, but fish stock gives a more authentic seafood flavor.

What can I serve with this stew?

Crusty bread, garlic bread, or a fresh green salad are great accompaniments.

How do I prevent the fish from falling apart?

Add it last and cook gently without stirring too much.

Can I double the recipe?

Yes, just use a larger pot and adjust cooking times slightly.

Conclusion

This Spanish Fish Stew with Potatoes is the ultimate comfort dish that captures the essence of Mediterranean cooking—rich flavors, wholesome ingredients, and a satisfying warmth in every spoonful. Whether for a weeknight dinner or a weekend gathering, it’s a recipe you’ll come back to again and again.