Spanish Fish Stew with Potatoes

A comforting one-pan Mediterranean classic full of garlic, paprika, fennel, and tender fish.

This Spanish-style fish stew is hearty yet light, packed with warming spices and wholesome ingredients. It’s perfect for family meals, easy weeknights, and anyone who loves nourishing seafood dishes.

 Time

• Prep: 15 minutes
• Cook: 30 minutes
• Total: ~45 minutes

 Serves

4

 Ingredients

Stew Base

• 2 tbsp olive oil
• 1 medium onion, finely sliced
• 1 fennel bulb, thinly sliced (reserve fronds for garnish)
• 4 cloves garlic, minced
• 1½ tsp smoked paprika
• ½ tsp sweet paprika
• ¼ tsp chili flakes (optional)
• 1 tbsp tomato paste
• 400 g (14 oz) canned chopped tomatoes
• 3 cups fish stock (or vegetable stock)
• 2 bay leaves

Potatoes & Fish

• 500 g (1 lb) potatoes, peeled and sliced into 1 cm rounds
• 600 g (1¼ lb) firm white fish (cod, hake, haddock, snapper), cut into chunks
• Salt & black pepper, to taste

To Finish

• Juice of ½ lemon
• Fresh parsley or fennel fronds, chopped

 Instructions

1. Build the Flavour Base

• Heat olive oil in a large deep pan or pot over medium heat.
• Add onion and fennel; cook 6–8 minutes until soft and fragrant.
• Stir in garlic, smoked paprika, sweet paprika, and chili flakes. Cook 30 seconds.

2. Create the Stew

• Add tomato paste and stir until slightly darkened.
• Pour in chopped tomatoes and stock.
• Add bay leaves, potatoes, salt, and pepper.

3. Simmer

• Bring to a gentle boil, then reduce heat.
• Cover and simmer 15–18 minutes, until potatoes are just tender.

4. Add the Fish

• Nestle fish chunks into the stew.
• Cover and simmer 5–7 minutes, until fish is opaque and flakes easily.

5. Finish & Serve

• Stir in lemon juice.
• Adjust seasoning.
• Garnish with parsley or fennel fronds.

 Serving Suggestions

• Crusty bread for dipping
• Simple green salad
• Optional drizzle of extra virgin olive oil

 Nutrition Highlights

• High protein
• Rich in omega-3s
• Naturally gluten-free
• Mediterranean diet–friendly

 Nut & Allergen Information

• Nut-free (no peanuts or tree nuts)
• Contains: Fish
• Gluten-free (check stock label)
• Dairy-free

 Q & A

Q: Can I use frozen fish?
A: Yes. Thaw completely and pat dry before adding.

Q: What fish works best?
A: Firm white fish like cod, hake, haddock, or snapper holds its shape well.

Q: Can I add seafood like shrimp or mussels?
A: Absolutely—add shrimp in the last 3–4 minutes, mussels until opened.

Q: Can I make it spicier?
A: Increase chili flakes or add a pinch of cayenne.

Q: Does it store well?
A: Best eaten fresh, but leftovers keep up to 2 days refrigerated.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Zero-Point Creamy Chicken Salad (High-Protein & Guilt-Free) - May 18, 2026
• Easy Southwest Egg Muffins (Healthy Meal Prep) - May 18, 2026
• Italian Spaghetti Salad (Vibrant & Flavor-Packed) - May 17, 2026