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Spanish Fish Stew

Savor Spanish Fish Stew: A Flavorful Seafood Delight

Experience the comforting flavors of Spanish Fish Stew, a delightful blend of fish, prawns, and spices that transports you to the coastal shores of Spain.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Adds richness and depth to the stew while helping to sauté the aromatics.
  • 1 medium Onion Provides a sweet, savory foundation; sauté until translucent for best results.
  • 3 cloves Garlic Infuses the dish with a robust flavor; use fresh for maximum aroma.
  • 1 bulb Fennel Offers a hint of anise that brightens the overall taste; can be substituted with celery if needed.
For the Vegetables
  • 2 medium Potatoes Acts as a hearty base, absorbing the stew’s flavors; cut evenly for uniform cooking.
  • 1 tablespoon Smoked paprika Lends a warm, smoky flavor characteristic of Spanish cuisine.
  • 1 teaspoon Sweet paprika Enhances the color and adds subtle sweetness.
  • 1 teaspoon Chili flakes Provides just the right amount of heat.
For the Stew
  • 2 tablespoons Lemon juice Brightens the stew and balances the richness of the fish.
  • 1 can Chopped tomatoes Create a luscious base, adding acidity that complements the seafood.
  • 4 cups Fish stock Essential for a rich, marine flavor; homemade or store-bought can work beautifully.
For the Seafood
  • 1 can Chickpeas Adds texture and heartiness; canned works perfectly for convenience.
  • 1 pound Prawns Fresh or frozen, they cook quickly and elevate the dish.
  • 1 pound White fish fillets Use skinless and boneless varieties for tenderness.
For Seasoning and Garnish
  • to taste Salt and pepper Essential for flavor enhancement.
  • 1/4 cup Fresh parsley A vibrant garnish that adds freshness.

Equipment

  • Large pot

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté the finely chopped onion until softened, about 5 minutes.
  2. Add minced garlic and chopped fennel to the pot. Cook for an additional 2-3 minutes until the garlic is fragrant and the fennel softens.
  3. Stir in the potatoes, smoked paprika, sweet paprika, and chili flakes. Cook for another 2 minutes.
  4. Pour in the lemon juice, chopped tomatoes, and fish stock. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
  6. Add chickpeas, prawns, and white fish fillets to the pot. Cook for another 5-7 minutes until the seafood is cooked through.
  7. Season with salt and pepper to taste. Serve garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Serve with crusty bread for a delightful dipping experience.

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