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Spanish Fish Stew with Potatoes

Hearty Spanish Fish Stew with Potatoes to Warm Your Soul

This Spanish Fish Stew with Potatoes is a comforting, flavorful dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with canola or avocado oil.
  • 1 Onion Finely chopped; shallots can be used for a milder taste.
  • 3 Garlic cloves Minced; garlic powder can replace it (1/8 teaspoon per clove).
  • 1 Bell Pepper Chopped; any color bell pepper works.
For the Stew
  • 2 cups Potatoes Diced; sweet potatoes can be substituted.
  • 1 can Diced Tomatoes Or fresh equivalent.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • 1 pinch Saffron Threads Optional; turmeric can replace it for color.
  • 4 cups Fish Stock Or water.
  • 1 pound Firm White Fish E.g., cod; halibut or pollock can be substituted.
  • 1 cup Green Peas Fresh or frozen.
For Seasoning
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh Parsley Cilantro makes an acceptable substitute.
  • for serving Lemon Wedges

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat for 1-2 minutes until shimmering.
    Spanish Fish Stew with Potatoes
  2. Add one finely chopped onion and three minced garlic cloves; sauté for 3-5 minutes until the onion is translucent.
    Spanish Fish Stew with Potatoes
  3. Toss in one chopped bell pepper and sauté for another 2-3 minutes until softened.
    Spanish Fish Stew with Potatoes
  4. Introduce one can of diced tomatoes; cook for about 5 minutes until they break down.
    Spanish Fish Stew with Potatoes
  5. Sprinkle in 1 teaspoon of smoked paprika and a pinch of saffron; stir to coat the vegetables.
    Spanish Fish Stew with Potatoes
  6. Add 2 cups of diced potatoes, stirring for a couple of minutes to coat them in the sauce.
    Spanish Fish Stew with Potatoes
  7. Pour in 4 cups of fish stock and bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
    Spanish Fish Stew with Potatoes
  8. Gently add 1 pound of firm white fish cut into bite-sized pieces; cook for 5-7 minutes until fish is opaque.
    Spanish Fish Stew with Potatoes
  9. Fold in 1 cup of green peas, heating through for about 2 minutes.
    Spanish Fish Stew with Potatoes
  10. Season with salt and pepper to taste, mixing well.
    Spanish Fish Stew with Potatoes
  11. Ladle into bowls, garnishing with fresh parsley and serve with lemon wedges.
    Spanish Fish Stew with Potatoes

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 550mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Use the freshest fish for optimal flavor and avoid overcooking. Customize with herbs like thyme or bay leaves.

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