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Spanish Fish Stew with Potatoes

Spanish Fish Stew with Potatoes


Spanish Fish Stew with Potatoes

This Spanish fish stew with potatoes is a one-dish recipe loaded with Mediterranean flavors that is fulfilling, nutritious and simple to make. Garlic, fennel and bunches of paprika improve the flavor of this fish stew that makes certain to please the whole family.


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


  1. In a large pan that has a lid, heat the olive oil and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel and continue to cook for another minute.
  2. Tip in the potatoes, cover the pan, and cook for 5 minutes. Next, add the smoked paprika, sweet paprika, and chilli flakes and stir to cover the potatoes in the spices.
  3. Add the lemon juice, chopped tomatoes, and fish stock. Cover the pan again and simmer for 15 minutes until the potatoes are fork tender.
  4. Stir in the chickpeas and prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan, and cook for 8-10 minutes until the fish is cooked through. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.
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