Description
A hearty and flavorful Spanish Fish Stew with Potatoes that combines fresh seafood with aromatic spices for a delicious meal.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and fennel. Sauté until softened, about 5 minutes.
- Stir in the cubed potatoes, smoked paprika, sweet paprika, and chilli flakes. Cook for 2-3 minutes to infuse the potatoes with the spices.
- Add the lemon juice, chopped tomatoes, and fish stock to the pot. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
- Stir in the chickpeas, prawns, and white fish fillets. Cook for an additional 5-7 minutes, until the seafood is cooked through.
- Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley before serving.
Notes
Feel free to customize the seafood based on your preference. Adjust the spices for more or less heat as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Stew
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 145 mg
Keywords: Spanish Fish Stew, Fish Stew, Seafood Stew, Potatoes, Spanish Cuisine