Spanish Fish Stew
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Recipe: #26155
June 03, 2017
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Fish, Shellfish, Shrimp, Vegetables, Potatoes, Eastern European, Spanish, Easy/Beginner Cooking, One-Pot Meal, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes more
"Like all stews, it taste even better the next day. If you are planning to make it a day ahead, do not cook the fish and shrimp for the 8 minutes listed. Just added them to the stew, cover and turn off the heat. So you will not over cook the seafood when you reheat it. Needless to say you can add mussels or clams if you want."
Ingredients
Nutritional
- Serving Size: 1 (493.9 g)
- Calories 386.4
- Total Fat - 14.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 126.9 mg
- Sodium - 380.8 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 6.5 g
- Sugars - 7.1 g
- Protein - 33.6 g
- Calcium - 108.8 mg
- Iron - 2.2 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.3 mg
Step 1
Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
Step 2
Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Cover the pan and simmer everything for 15-20 minutes until the potatoes are just cooked.
Step 3
Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley. Then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Tips & Variations
No special items needed.
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