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Spanish Fish Stew with Potatoes

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A hearty Spanish one-pan stew made with tender white fish, prawns, potatoes, chickpeas, and aromatic vegetables in a smoky paprika tomato broth, perfect for a Mediterranean-inspired meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Halal

Ingredients

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

1/2 fennel bulb, finely chopped

3 medium potatoes, cut in 1/2-inch cubes

2 tsp smoked paprika

1 tsp sweet paprika

1/4 tsp chilli flakes

Juice of 1 lemon

1 x 400 g (14 oz) tin chopped tomatoes

250 ml (8.5 fl oz) fish stock

125 g (4.5 oz) chickpeas, 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

  1. Heat olive oil in a large lidded pan over medium heat. Add onion and cook 1–2 minutes until softened.
  2. Stir in garlic and fennel; cook for another minute.
  3. Add potatoes, cover, and cook for 5 minutes.
  4. Sprinkle in smoked paprika, sweet paprika, and chilli flakes; stir 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. Lay fish chunks on top of the stew.
  7. Reduce heat, cover, and cook for 8–10 minutes until fish is opaque and flakes easily.
  8. Garnish with parsley and serve with crusty bread and a drizzle of olive oil if desired.

Notes

  • Use firm white fish like cod, haddock, or halibut to prevent the fish from breaking apart.
  • Mussels or clams can replace prawns for variation.
  • Add a splash of white wine for extra depth of flavor.
  • For a thicker stew, mash some cooked potatoes into the broth before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/spanish-fish-stew-with-potatoes-2/