This Spanish fish stew with potatoes is a one-pan recipe packed with Mediterranean flavours that’s satisfying, nutritious and easy to make. Garlic, fennel and lots of paprika enrich the taste of this seafood stew that is sure to delight the entire family.
A fisherman’s stew similar to bouillabaisse, this Spanish fish stew brims with fish and prawns and has chickpeas and potatoes for extra texture. Garlic and fennel are key players in this hearty Mediterranean stew, and the paprika gives it an authentic Spanish vibe.
Serve this flavourful one-pan Spanish fish stew with crusty bread and a glass of white wine. Some good pairings I would suggest include Pinot Gris, Chardonnay, and Sauvignon Blanc.
What do you need to make this Spanish seafood stew?
Fish & Seafood
A mix of skinless, boneless white fish such as haddock or cod and prawns is great in this stew. I used haddock, as I think its flaky clean texture is perfect for this stew.
Fresh fish is preferable for this stew, but you can also use frozen fish if you want. Just make sure you cook it for the amount of time mentioned on the package.
You can also add some clams and mussels if you like, but a mix of fish fillets and prawns keeps this recipe budget-friendly.
I used frozen prawns to make this Spanish seafood stew, but fresh ones also work great. If using frozen prawns, you don’t need to defrost them first. Just add them to the pan straight from the freezer, and they’ll be perfectly done in under 10 minutes.
Fennel is an essential element for this stew, and you don’t need to add much — about half of a bulb should be enough. Make sure you slice the fennel thinly, so it becomes tender in the stew.
I use a mix of smoked paprika and sweet paprika to create an authentic Spanish vibe for this stew. If you want it to have a bit of a kick, you can use hot paprika instead of the sweet one, but don’t substitute the smoked paprika as you’ll lose that Spanish touch.
Any kind of floury potatoes works in this stew. You don’t want the potatoes to disintegrate, but they should be fork-tender when the stew is done.
I only use half a tin of chickpeas for this stew, as I don’t want them to overpower everything, but you can use the entire tin if you wish.
How do you make the stew?
This fish stew with potatoes is super easy to make, but it does have a couple of steps you need to follow.
You need a large pan that has a lid to make this stew. I used a cast-iron casserole, which is perfect for this kind of recipe because it cooks everything evenly.
Start by heating the olive oil and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel and continue to cook for another minute.
Tip in the potatoes, cover the pan, and cook for 5 minutes. Next, add the smoked paprika, sweet paprika, and chilli flakes and stir to cover the potatoes in the spices.
Add the lemon juice, chopped tomatoes, and fish stock. Cover the pan again and simmer for 15 minutes until the potatoes are fork-tender.
Stir in the chickpeas and prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan and cook for 8-10 minutes until the fish is cooked through. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.
Recipe tips & tricks
- If your fish has skin on, remove it before using it in this recipe.
- Use some quality extra virgin olive oil for this stew, as it really makes a difference, especially if you want to drizzle some right before serving.
- It’s OK to use more prawns and fish than recommended for this recipe, but make sure the seafood doesn’t become overcrowded as it may not cook properly.
- If the stew looks too thick before adding the seafood and fish, add a bit more fish stock and cook for another minute.
If you liked this Spanish fish stew with potatoes, you might also like some of my other easy fish recipes:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 fennel bulb, finely chopped
- 3 medium potatoes, cut in 1/2 inch cubes
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1/4 tsp chilli flakes
- Juice of one lemon
- 1 x 400 g (14 oz) tin chopped tomatoes
- 250 ml (8.5 fl oz) fish stock
- 125 g (4.5 oz) chickpeas from a tin, drained and rinsed
- 250 g (9 oz) prawns, fresh or frozen
- 400 g (1 lb) white fish fillets, skinless and boneless
- Salt and pepper to taste
- Fresh parsley, to garnish
- In a large pan that has a lid, heat the olive oil and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel and continue to cook for another minute.
- Tip in the potatoes, cover the pan, and cook for 5 minutes. Next, add the smoked paprika, sweet paprika, and chilli flakes and stir to cover the potatoes in the spices.
- Add the lemon juice, chopped tomatoes, and fish stock. Cover the pan again and simmer for 15 minutes until the potatoes are fork tender.
- Stir in the chickpeas and prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan, and cook for 8-10 minutes until the fish is cooked through. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.
Amount Per Serving Calories 469Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 227mgSodium 905mgCarbohydrates 47gFiber 8gSugar 8gProtein 47g
Nutritional information is an estimate provided by an online nutrition calculator.