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–+ servings
Spanish Fish Stew

Spanish Fish Stew

Discover the magic of Spanish Fish Stew: a hearty, flavorful dish with tender fish, creamy potatoes, and zesty spices. Perfect for cozy nights or dinner parties!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 bulb fennel, thinly sliced or substitute with celery
  • 3 medium potatoes, cut into 1.5 cm cubes
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon red chili flakes
  • 1 juice lemon
  • 1 can (400g) crushed tomatoes
  • 250 ml fish stock
  • 125 g canned chickpeas, drained and rinsed
  • 250 g shrimp, fresh or frozen or substitute with scallops or mussels
  • 400 g white fish fillets, skinless and boneless (like cod, haddock, or halibut)
  • to taste salt
  • to taste pepper
  • to garnish fresh parsley, chopped

Equipment

  • Large skillet or Dutch oven with a lid
  • Sharp knife
  • Measuring spoons
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large pan with a lid. Sauté the onions until soft and translucent.
  2. Add the garlic and fennel, cooking for another minute.
  3. Add the cubed potatoes and cover, cooking for about five minutes.
  4. Stir in the smoked paprika, sweet paprika, and chili flakes.
  5. Squeeze in the lemon juice, pour in the crushed tomatoes and fish stock, bring to a simmer, and cover for 15 minutes.
  6. Stir in the chickpeas and shrimp, lay the fish fillets on top, cover, and cook for 8–10 minutes.
  7. Sprinkle with fresh parsley and serve hot with crusty bread.

Nutrition

Calories: 380kcalCarbohydrates: 35gProtein: 28gFat: 15gSaturated Fat: 2gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

For extra flavor, toast the spices briefly before adding liquids. You can swap shrimp for scallops or mussels if desired. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months without seafood. Reheat gently and consider adding a splash of water or broth if needed. Enjoy the next day as flavors intensify!
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