Spanish Fish Stew with Potatoes

Why You’ll Love This Recipe

This recipe is a wonderful option when you want a wholesome seafood dish without hours in the kitchen. The smoked paprika and fennel give it a distinctive Spanish flair, while the chickpeas and potatoes make it filling enough for a complete meal. It’s a versatile dish that works for both casual weeknight dinners and special weekend meals.

Ingredients

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

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 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. In a large lidded pan, heat olive oil over medium heat. Add onion and cook for 1–2 minutes until softened.

2. Stir in garlic and fennel, cooking for another minute.

3. Add potatoes, cover, and cook for 5 minutes.

4. Sprinkle in smoked paprika, sweet paprika, and chilli flakes, stirring to coat the potatoes.

5. Pour in lemon juice, chopped tomatoes, and fish stock. Cover and simmer for 15 minutes, or until potatoes are tender.

6. Add chickpeas and prawns to the pan. Lay fish chunks on top of the stew.

7. Reduce heat, cover, and cook for 8–10 minutes until the fish is fully cooked.

8. Garnish with parsley and serve with crusty bread and a drizzle of olive oil if desired.

Servings and timing

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

Variations

• Use mussels or clams instead of prawns for a different seafood profile.

• Swap chickpeas for butter beans or cannellini beans.

• Add a splash of white wine with the tomatoes for extra depth of flavor.

• For a spicier stew, increase the chilli flakes or use hot paprika.

Storage/Reheating

Store leftovers 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. This stew is best enjoyed fresh, as reheating seafood multiple times can affect texture. Freezing is possible, but it’s recommended to freeze without the prawns and add them fresh when reheating.

FAQs

What type of fish works best in this stew?

Firm white fish like cod, haddock, or halibut are ideal, as they hold their shape during cooking.

Can I make this stew ahead of time?

You can prepare the base (without the seafood) in advance, then add the fish and prawns just before serving.

Can I use frozen fish and prawns?

Yes, just thaw them completely and pat dry before adding to the stew.

What can I serve with this dish?

Crusty bread is perfect for soaking up the flavorful broth, or serve it with a green salad on the side.

Is this stew spicy?

It has a mild warmth from the chilli flakes and paprika, but you can adjust the heat to your liking.

Can I omit the fennel?

Yes, but fennel adds a subtle anise flavor that enhances the stew.

Can I use vegetable stock instead of fish stock?

Yes, vegetable stock works well if you don’t have fish stock on hand.

How do I know when the fish is cooked?

The fish should be opaque and flake easily with a fork.

Can I make this stew thicker?

Yes, mash a few potato cubes into the broth before serving for a thicker consistency.

Does this recipe freeze well?

It can be frozen, but for best texture, freeze only the vegetable base and add seafood fresh when reheating.

Conclusion

This Spanish fish stew with potatoes is a flavorful and comforting dish that brings the taste of the Mediterranean to your table. Packed with fresh seafood, hearty potatoes, and smoky spices, it’s an easy yet impressive meal that’s perfect for both busy weeknights and relaxed weekend dinners.

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