Spanish Fish Stew

This Spanish Fish Stew from the team behind BBC's Eat Well For Less is an easy one-pot recipe packed with the delicious flavours of Spain, using budget-friendly ingredients that are satisfying as well as nutritious.

From the book

Eat Well For Less: Every Day by
Eat Well For Less: Every Day
Budget-friendly family favourites
Easy recipes from the hit BBC series
Quick and simple midweek meals

Introduction

Taking inspiration from sunny Spain, this one-pot fish stew is packed with flavour, using fennel, chilli, smoked paprika and saffron for an authentic flavour. The addition of potatoes makes it a substantial meal and you can use whatever white fish you like – cod, pollock, hake or haddock go really well with these strong flavours.

Serves 6

Ingredients

4 tsp olive oil
small onions, sliced
3 small or 2 medium bulbs fennel, thickly sliced
6 garlic cloves, crushed
1½ tsp dried chilli flakes
1½ tsp fennel seeds, crushed
1½ tsp smoked paprika
½ tsp saffron strands
600g potatoes, peeled, quartered and cut into 5mm-thick slices
300ml dry or medium white wine (Spanish, if possible)
2 x 400g tins chopped tomatoes
1 vegetable stock cube
600g frozen white fish fillets, defrosted and cut into 4cm chunks
500g fresh mussels, scrubbed and de-bearded (discard any with broken shells or ones that don’t close when tapped sharply)
4 tbsp roughly chopped flatleaf parsley

Instructions

1. Heat a large sauté pan or saucepan over a medium heat. Add the olive oil, onions and fennel and cook for 10 minutes until softened but not coloured, stirring occasionally.

2. Add the garlic and cook for another 1 minute, then stir in the chilli flakes, fennel seeds, smoked paprika and saffron strands. Cook for 1 minute, stirring constantly, then add the potatoes. Stir well, then add the white wine and bubble rapidly over a high heat until reduced by half, about 3–4 minutes. Stir in the chopped tomatoes and bring to a simmer.

3. Fill one of the empty tomato tins with cold water, swirl around and add to the pan, along with the crumbled stock cube. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the potatoes are just tender and the liquid slightly reduced.

4. Stir in the fish chunks and simmer for 2 minutes until nearly cooked through, then add the mussels, cover and simmer for a further 3 minutes until the mussels open (discard any that remain closed).

5. Remove from the heat and leave to rest (with the lid still on) for 5 minutes – the fish will finish cooking through in the residual heat.

6. Divide the stew between serving bowls, then top with the parsley and serve.

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