Spanish fish and potato stew

    22 min

    A hearty yet light stew of potatoes and your favourite white fish, with smoked paprika, tomato and optional olives for loads of Spanish flavour.

    Potato Council

    12 people made this

    Serves: 4 

    • 500g Salad potatoes, thickly sliced
    • 500g white fish fillet, skinned and cut into chunks
    • 2 tablespoons olive oil
    • 1 red onion, sliced
    • 1 tablespoon smoked paprika
    • 1 (400g) tin chopped tomatoes
    • 2 garlic cloves, crushed (optional)
    • 1 red pepper, roughly chopped (optional)
    • 100g pitted green olives, halved (optional)

    Prep:5min  ›  Cook:17min  ›  Ready in:22min 

    1. Heat the oil in a large frying pan, add the onion and fry for 2 minutes until soft. Add the garlic, potatoes and pepper and fry for 5 minutes more.
    2. Add the paprika and stir until it coats everything. Add the canned tomatoes, then half fill the can with water and add this to the pan. Add the olives and season to taste. Bring the mixture to the boil and simmer uncovered for 5 minutes.
    3. Lay the cubes of fish on top of the mixture, then cover with a lid or baking tray and simmer for 5 minutes until the fish flakes easily when tested with a fork. Serve in pan with a crisp salad on the side.

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