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Spanish Fish Stew with Potatoes Recipe

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4.3 from 26 reviews

A hearty and flavorful Spanish Fish Stew with Potatoes, combining tender white fish, succulent prawns, chickpeas, and aromatic spices simmered in a rich tomato and fish stock base. This comforting dish is perfect for a satisfying family meal, bursting with Mediterranean flavors and a touch of smoky paprika.

Ingredients

Vegetables and Aromatics

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 fennel bulb, finely chopped
  • 3 medium potatoes, cut into 1/2 inch cubes

Spices and Seasonings

  • 2 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon chilli flakes
  • Juice of one lemon
  • Salt and pepper to taste

Liquids and Broth

  • 1 x 400 g (14 oz) tin chopped tomatoes
  • 250 ml (8.5 fl oz) fish stock

Protein

  • 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

Garnish

  • Fresh parsley, to garnish

Instructions

  1. Prepare aromatics: In a large lidded pan, heat the olive oil over medium heat. Add the finely chopped onion and fry for 1-2 minutes until softened. Add the minced garlic and chopped fennel, cooking for an additional minute to release their aromas.
  2. Add potatoes and spices: Add the cubed potatoes to the pan, cover with the lid, and cook for 5 minutes. Then, sprinkle in the smoked paprika, sweet paprika, and chilli flakes. Stir thoroughly to coat the potatoes evenly in the spices.
  3. Simmer stew base: Pour in the lemon juice, chopped tomatoes, and fish stock. Cover the pan once again and let the stew simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork.
  4. Add seafood and chickpeas: Stir in the chickpeas and prawns into the stew. Carefully place the white fish fillet pieces on top. Reduce the heat to low, cover the pan, and cook for 8-10 minutes until the fish is opaque and cooked through.
  5. Garnish and serve: Remove the pan from heat, garnish the stew with fresh parsley. Serve hot with crusty bread and an optional drizzle of olive oil for an extra burst of flavor.

Notes

  • For best results, use fresh fish and prawns, but frozen seafood can also be used if properly thawed.
  • If you prefer less heat, reduce or omit the chilli flakes.
  • This stew pairs wonderfully with rustic, crusty bread to soak up the flavorful broth.
  • Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • Adjust seasoning with salt and pepper towards the end of cooking to enhance flavor without overpowering.

Find it online: https://recipethrive.com/spanish-fish-stew-with-potatoes-recipe/