Description
Spanish Fish Stew with Potatoes is a rustic and comforting dish featuring tender white fish simmered with potatoes, tomatoes, garlic, paprika, and herbs in a rich, savory broth inspired by traditional coastal Spanish flavors.
Ingredients
- 1 1/2 lbs white fish fillets (such as cod or hake), cut into chunks
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes (optional)
- 3 medium potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 3 cups fish or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until softened, about 4 minutes.
- Stir in garlic, smoked paprika, sweet paprika, and red pepper flakes; cook for 30 seconds.
- Add cubed potatoes, diced tomatoes, broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Gently add fish chunks to the pot and simmer for 6–8 minutes until fish is cooked through and flakes easily.
- Remove bay leaf and stir in lemon juice.
- Garnish with fresh parsley and serve hot.
Notes
- Use firm white fish to prevent breaking apart during cooking.
- Add shrimp or mussels for a seafood variation.
- Adjust paprika levels for deeper smoky flavor.
- Serve with crusty bread to soak up the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Spanish