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–+ servings
Spanish Fish Stew

Spanish Fish Stew

Discover the magic of Spanish Fish Stew, a flavorful dish with garlic, fennel, and smoky paprika. Perfect for cozy dinners or gatherings!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 bulb fennel, finely chopped
  • 3 medium potatoes, cut into 1.5 cm cubes
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon red pepper flakes
  • 1 can (400g/14 oz) crushed tomatoes
  • 250 ml fish stock
  • 125 g canned chickpeas, drained and rinsed
  • 250 g shrimp, fresh or frozen
  • 400 g skinless, boneless white fish fillets
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped, for garnish

Equipment

  • Large skillet with a lid
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onions and cook until translucent, about 1-2 minutes.
  3. Stir in the garlic and fennel, cooking until fragrant.
  4. Add cubed potatoes and cover, cooking for about 5 minutes.
  5. Sprinkle in smoked paprika, sweet paprika, and red pepper flakes, stirring to coat.
  6. Pour in lemon juice, crushed tomatoes, and fish stock, stirring well.
  7. Cover and let simmer for 15 minutes.
  8. Stir in chickpeas and arrange the shrimp on top.
  9. Place fish fillets over the stew, ensuring they are slightly submerged.
  10. Lower heat, cover, and cook for another 8-10 minutes until seafood is cooked through.
  11. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 1.5gCholesterol: 95mgSodium: 560mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

This stew is versatile; feel free to substitute shrimp with scallops or mussels, and use celery if fennel is not available. For a vegetarian version, omit the seafood and add more veggies like zucchini or bell peppers. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for three months. Always taste and adjust seasoning after reheating. Use the freshest seafood for best flavor, and make sure to pat fish dry before cooking to prevent excess moisture in the broth.
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