Spanish Fish Stew

10m
Prep Time
40m
Cook Time
50m
Ready In


"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."

Original is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the fish, choose a firm white-fleshed fish such as cod, haddock, or halibut.
  • If using canned garbanzo beans, make sure to rinse and drain them before adding to the stew.

  • Substitute the russet potatoes with sweet potatoes. The benefit of this substitution is that sweet potatoes are a more nutrient-dense option and will provide more vitamins and minerals. Additionally, they will add a subtle sweetness to the stew that will complement the savory flavors.
  • Substitute the Old Bay Lemon & Herb Seasoning with a blend of different herbs. The benefit of this substitution is that it will provide a more complex flavor profile to the stew, as different herbs have different flavor profiles and will combine to create a unique taste. Additionally, it will allow for more flexibility in terms of the flavors in the stew.

Thai-Style Fish Stew 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. Add the lemon juice, sizzle for a moment. Add the tomatoes, ½ a can of coconut milk and crumble in the stock. Cover the pan and simmer everything for 15-20 minutes until the potatoes are just cooked. 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 chopped cilantro. Then bring the dish to the table with the bottle of sesame oil for drizzling over and some ste



Garlic Roasted Broccoli - Roasting broccoli with garlic and olive oil brings out its natural sweetness and adds a delicious crunch. The garlic also adds a nice flavor that pairs perfectly with the Spanish Fish Stew.


Lemon-Garlic Roasted Potatoes: Roasted potatoes with a combination of lemon and garlic are a perfect complement to the Spanish Fish Stew. The potatoes provide a heartier side dish that will soak up the flavorful broth of the stew. The lemon and garlic also add a bright and savory flavor that pairs nicely with the stew's other ingredients.




FAQ

Q: Can I substitute the fish in this recipe?

A: Yes, you can substitute the fish in this recipe with any other type of fish that you prefer. Make sure that the fish is cut into large chunks for the best results.



Q: What type of fish works best in this recipe?

A: Any type of firm white fish works best in this recipe. Popular choices include cod, haddock, and halibut. Avoid using fish with a strong flavor, such as salmon.

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Fun facts:

The Old Bay Lemon & Herb Seasoning used in this recipe was created by a German immigrant named Gustav Brunn in 1939. It was originally created to season Maryland crabs, but has since become a staple in American cooking.

The garbanzo beans, also known as chickpeas, used in this recipe are believed to have been eaten by ancient Egyptians, and were even found in the tomb of the Egyptian Pharaoh Tutankhamun.