Spanish Fish Stew

I came across this  recipe on one of my wanders around the internet on the BBC Good Food site and after reading through it, I decided to give it a try but also changed a few of the ingredients around to better suit our tastes and what I had to hand.  I was very pleased with the end result which was very tasty and I shall definitely be making it again.  

The quantities serve four as a hearty dinner with some crusty bread to dunk and soak up the delicious soupy sauce.

Spanish Fish Stew

A handful of Italian Parsley, chopped

Zest and Juice of one lemon

2 Cloves of Garlic, finely chopped


1 medium onion, finely chopped

500gm floury Potatoes, peeled and cubed into 2cm dice

1 tspn of Smoked Paprika

1/2 tspn of Dried Chilli Flakes (or quantity to your taste)

1 tbspn of Tomato Paste

1 vegetable or Chicken Stock cube

400gm can of Diced Tomatoes

1/2 a 400gm can of  Chickpeas, drained and rinsed

400gm Firm White Fish such as Ling or Cod, cut into large chunks

200gm whole Baby Squid, cut into rings

200gm Peeled Raw Prawns

Salt & Freshly Ground Black Pepper to taste 

Mix the Parsley, lemon zest and half the chopped garlic together and set aside.  Heat 2 tablespoons of olive oil in a saute pan and sweat off the onion and potato for about five minutes.  

Add a little more oil, then the spices and remaining garlic and cook for a couple more minutes.  Then add the tomato paste and cook off for a minute and add the tomatoes, a can of water and the stock cube.  Cover and simmer for about 15-20 minutes until the potatoes are just tender.

Then add the prawns, fish, squid and chickpeas and cook for about another 7-8 minutes.  Season to taste with salt and pepper.  Sprinkle over the parsley, garlic and lemon mixture, drizzle with extra virgin olive oil and take to the table.

This recipe has beautiful flavours and is a very impressive dish to serve to guests and belies it’s simplicity to make – I hope you try and enjoy it as much as we did!


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