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Spanish Fish Stew

Spanish Fish Stew

Serves 4

I love simple one pot dishes that the whole family can enjoy and this recipe ticks all those boxes. It is packed full of flavour,simple to make and ready in less than half an hour.

 

Ingredients

300g white fish such as Cod, Halibut or Basa

150g king prawns

1 large white onion

1 green pepper

3 large white potatoes

Handful of green olives

2 tins of Plum tomatoes (400g each)

1 clove of Garlic

1 teaspoon of smoked paprika

1 teaspoon of Oregano

300ml of vegetable stock

1 teaspoon of olive oil

Salt and pepper

(A large sauce pan or oven top casserole to cook it in)

 

Method

-          Slice the onion and pepper into chunks

-          Heat the oil in a large saucepan or oven top casserole dish on a medium heat and add the onion and garlic and cook for 5 minutes until it begins to go soft. Stir regularly.

-          Add the garlic, smoked paprika and oregano and cook for a minute. Add a splash of water to stop the spices and herbs from burning.

-          Dice the potatoes into bite sized chunks leaving the skin on (I like to keep the skin on as it is more nutritious and looks more rustic).

-          Stir in the potatoes and the plum tomatoes and bring to the boil.

-          Reduce the boil to a gentle simmer and cook for 15-20 minutes until the potatoes start to go soft and the tomatoes break down and form a sauce.

-          Dice the fish and gently place in the stew along with the prawns and cook for a further 4 minutes until the fish is cooked.

-          Taste for seasoning and add salt and pepper if required.

-          Serves in warm bowl with a few olives sprinkled on top and lots of crusty bread.