Spanish style fish recipe

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Nutrition per portion

Calories 300 kCal 15%
Fat 9g 13%

A quick and tasty stew that's full of Spanish flavour. Use any meaty fish you can get your hands on and put a meal on the table for your family in less than 15 minutes.


  • 2 tbsps olive oil
  • 1 large red onion, peeled and sliced
  • 1-2 cloves garlic, peeled and sliced
  • 1 tsp finely sliced, de-seeded red chilli
  • 400g can chopped tomatoes
  • 100ml (3 1/2fl oz) white wine
  • 1 rounded tsp ground cumin
  • 1 rounded tsp ground coriander
  • Salt and freshly ground black pepper
  • 300ml (1/2 pint) fish stock
  • 500g (1lb) new potatoes, thickly sliced
  • 250g (8oz) chunky fish such as tuna, cod or monkfish, skin and bones removed
  • 250g (8oz) uncooked fresh prawns, peeled
  • 60g (2oz) olives stuffed with anchovy and pimento


  • Heat the oil in a large pan, over a medium heat. Add the onion and cook slowly for about 8 mins, adding the garlic and chilli after 4 mins.

  • Pour in the tomatoes and wine.

  • Cook for a few minutes to reduce the liquid.

  • Add the spices, seasoning and fish stock, and then the potatoes. Bring to a simmer, cover and cook over a low heat for 15 minutes.

  • Cut the fish into big cubes. Add them to the stew pan with the prawns. Cover and simmer for 5 minutes. Stir in the olives.

  • Serve hot, in hot bowls with fresh bread, if you like.

  • Not suitable for freezing.

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(106 ratings)
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