Light supper recipe for 4 people, takes only 40 mins; recipe has flat-leaf parsley, garlic clove, lemon, olive oil, onion, potato, paprika, cayenne pepper, chopped tomato, stock, king prawn, chickpea and fish.
One-pan Spanish fish stew
Course: Light supper
Servings
4
servings
Prep time
10 mins
Ingredients
- Flat Leaf Parsley: handful flat-leaf parsley leaves, chopped
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 3 tbsp olive oil, plus extra to serve
- Onion: 1 medium onion, finely sliced
- Chopped Tomato: 400g can chopped tomato
- Chickpea: 1/2 a 410g/14oz can chickpeas, rinsed and drained
- Lemon: zest and juice 1 lemon
- Paprika: 1 tsp paprika
- Cayenne Pepper: pinch cayenne pepper
- King Prawn: 200g raw peeled king prawn
- Potato: 500g floury potato, cut into small chunks, no larger than 2cm cubes
- Fish: 500g skinless fish fillets, cut into very large chunks
- Stock: 1 fish stock cube
Directions
- In a small bowl, mix the parsley with 1/2 the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large saute 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.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, 1/2 a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins 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 parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
