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Spanish Fish Stew with Potatoes

Heartwarming Spanish Fish Stew with Potatoes Recipe to Savor

Delight in this Spanish Fish Stew with Potatoes, a comforting dish combining hearty potatoes, fresh seafood, and aromatic spices for a wholesome meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil This oil adds richness and depth to the flavor.
  • 1 medium Onion, finely chopped Provides a sweet base for the stew.
  • 4 cloves Garlic, minced A must-have for aroma and flavor enhancement.
  • ½ Fennel bulb, finely chopped Brings a subtle anise flavor that complements the seafood.
  • 3 medium Potatoes, cut into ½ inch cubes Add heartiness and absorb all the delicious flavors.
  • 2 teaspoons Smoked paprika Key for that deep, smoky flavor that makes this stew irresistible!
  • 1 teaspoon Sweet paprika Balances the smokiness with a hint of sweetness.
  • ¼ teaspoon Chili flakes Gives just the right amount of heat without overpowering.
  • 1 Juice of Lemon Brightens the flavors and adds a refreshing zing.
  • 1 tin Chopped tomatoes (400 g/14 oz) Forms the base of our savory broth.
  • 250 ml Fish stock Enhances the seafood taste and richness of the stew.
For the Protein
  • 125 g Chickpeas, drained and rinsed Provide an extra protein punch and fiber.
  • 250 g Prawns, fresh or frozen Give the dish a luscious, seafood touch.
  • 400 g White fish fillets, skinless and boneless Choose your favorite fish for the best results.
To Finish
  • Salt and pepper Essential for rounding out the flavors perfectly.
  • Fresh parsley A sprinkle adds freshness and a pop of color to your dish.

Equipment

  • Large pan with lid

Method
 

How to Make Spanish Fish Stew with Potatoes
  1. Sauté the onion: In a large pan that has a lid, heat the olive oil over medium heat and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel, cooking for another minute until fragrant.
  2. Add the potatoes: Tip in the diced potatoes, cover the pan, and let them cook for 5 minutes. This allows the potatoes to slightly soften and absorb the flavors.
  3. Season with spices: Sprinkle the smoked paprika, sweet paprika, and chili flakes over the potatoes. Stir well to thoroughly coat the potatoes with these flavorful spices.
  4. Pour in the liquids: Add the lemon juice, chopped tomatoes, and fish stock to the pan. Cover again and let it simmer for 15 minutes until the potatoes are fork-tender, soaking up the delicious broth.
  5. Incorporate proteins: Stir in the chickpeas and prawns. Then, gently place the fish fillets on top of the stew. Lower the heat, cover the pan, and cook for another 8-10 minutes until the fish is cooked through and flaky. Garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, use fresh seafood whenever possible. Adjust chili flakes based on your heat preference.

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