Go Back
–+ servings
Spanish Fish Stew with Potatoes

Savory Spanish Fish Stew with Potatoes for Cozy Nights

This Spanish Fish Stew with Potatoes is a comforting dish perfect for chilly evenings, featuring fish, vegetables, and smoky paprika.
Print Recipe Pin Recipe
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 substitute with canola or avocado oil.
  • 1 medium Onion Substitute with shallots for a milder taste.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 medium Bell Pepper Any color or omit for a simpler stew.
  • 2 cups Tomatoes Fresh or canned works; use crushed tomatoes for a smoother stew.
For the Stew
  • 2 cups Waxy Potatoes Any waxy variety works; consider sweet potatoes for a healthier option.
  • 1 tablespoon Smoked Paprika Sweet paprika can be used for a milder flavor.
  • 1 pinch Saffron Threads Optional; can replace with turmeric for color if unavailable.
  • 4 cups Fish Stock or Water Use vegetable broth for a lighter flavor.
  • 1 pound Firm White Fish (e.g., Cod) Substitute with halibut or tilapia.
For Texture and Garnish
  • 1 cup Green Peas Fresh or frozen can be used interchangeably.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 tablespoon Fresh Parsley Can replace with cilantro if preferred.
  • 1 whole Lemon Wedges Alternatives include lime or vinegar.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat the olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3-5 minutes until translucent.
  2. Stir in chopped bell pepper and cook for another 2-3 minutes.
  3. Add chopped tomatoes and cook for about 5 minutes until they soften.
  4. Sprinkle in smoked paprika and saffron threads, stirring well.
  5. Add diced potatoes, ensuring they are coated with the mixture. Let cook for an additional 2 minutes.
  6. Pour in fish stock or water, bringing to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are fork-tender.
  7. Add the firm white fish and cook for 5-7 minutes until it flakes easily.
  8. Stir in green peas, cooking for an additional 2 minutes.
  9. Taste the stew and adjust with salt and pepper as desired; serve with fresh parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 18mgCalcium: 40mgIron: 2mg

Notes

Use the freshest ingredients for best flavor and avoid overcrowding the pot to maintain even cooking.

Tried this recipe?

Let us know how it was!