SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.0
  • Total Fat: 6.3 g
  • Cholesterol: 111.0 mg
  • Sodium: 681.7 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 50.1 g

View full nutritional breakdown of Spanish Fish Stew calories by ingredient
Report Inappropriate Recipe

Spanish Fish Stew

Submitted by: KITTYLEGATA

Introduction

Great Hearty Meal... Eat with Bread or on its own Great Hearty Meal... Eat with Bread or on its own
Number of Servings: 4

Ingredients

    handful flat-leaf parsley leaves, chopped
    2 garlic cloves , finely chopped
    zest and juice 1 lemon
    3 tbsp olive oil , plus extra to serve
    1 medium onion , finely sliced
    500.0g floury potatoes , cut into small chunks, no larger than 2cm cubes
    1 tsp paprika
    pinch cayenne pepper
    400.0g can chopped tomatoes
    1 fish stock cube
    200.0g raw peeled king prawns
    ˝ a 410g/14oz can chickpeas , rinsed and drained
    500.0g skinless fish fillets, cut into very large chunks

Tips

Can change and add some meat... great alternative is pork and chorizo or chicken and bacon


Directions

In a small bowl, mix the parsley with ˝ the garlic and lemon zest, then set aside. 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.

Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ˝ 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.


Serving Size: Serves 4 - 6 depedig on portion size (287 cals if serving 6)

Number of Servings: 4

Recipe submitted by SparkPeople user KITTYLEGATA.





TAGS:  Fish | Spanish | Spanish Fish |

Great Stories from around the Web


Rate This Recipe