Classic Spanish Fish Stew Recipe

Ingredients

• 1.5 kghake
• 1onion
• 1garlic clove
• 2potatoes
• 1 tablespoonchopped fresh parsley
• 3ripe tomatoes
• 1 teaspoonpaprika
• 250 mlwater
• A drizzleextra virgin olive oil
• To tastesalt and pepper

Instructions

1. 1

   Prepare the vegetables

   Dice the onion and mince the garlic. Wash, peel and dice the potatoes, then set them aside.

2. 2

   Heat the oil

   Warm a drizzle of olive oil in a large pot. Once hot, add the onion and garlic.

3. 3

   Sauté the aromatics

   Cook the onion and garlic for about 5 minutes.

4. 4

   Add the potatoes

   Put the diced potatoes into the pot.

5. 5

   Brown the potatoes

   Keep cooking, stirring occasionally, until the potatoes are golden on the outside and the onion is still frying.

6. 6

   Stir in paprika

   Take the pot off the heat and add the paprika. Stir it through, then return the pot to the heat.

7. 7

   Prepare the tomatoes

   Wash the tomatoes, then dice or grate them and remove the skin.

8. 8

   Cook the tomato

   Add the peeled, grated or chopped tomatoes and the chopped parsley. Cook for another 10 minutes, stirring to stop the mixture catching.

9. 9

   Simmer the broth

   Pour in the water. Once it starts to boil, cover the pot and cook over medium heat for 15 minutes.

10. 10

    Cut the hake

    Cut the hake into 8 pieces, unless you are using fish that is already cut into pieces.

11. 11

    Cook the fish

    Season with salt and pepper to taste, then add the hake. Cook for 5 more minutes and turn off the heat.

12. 12

    Rest and serve

    Leave the fish in the covered pot, with the heat off, for an additional 5 minutes. Serve the stew hot.

What is Spanish fish stew?

Spanish fish stew is a comforting pot of fish cooked with vegetables and a seasoned broth. This version is described as a staple of Andalusian cuisine, with hake, potatoes and tomatoes forming its main ingredients.

Paprika adds warmth, while parsley brings a fresh note. Cooking the fish right at the end helps it stay tender as it rests in the hot, covered pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 427 calories, 68g protein, 24g carbs, 7g fat.

The potatoes and tomatoes provide most of the carbohydrate, while the hake supplies most of the protein. Olive oil contributes most of the fat; serve a portion with a green salad or extra vegetables to round out the plate.

Choosing and preparing the ingredients

Hake: Use the stated 1.5 kg and cut it into 8 pieces, or buy it already cut. Pieces of similar size are easier to cook evenly.

Tomatoes: The method allows for grating or chopping them after peeling. Either way, they soften into the broth during cooking.

Potatoes: Peel and dice them before they go into the pot. Keep the pieces reasonably even so they cook at a similar pace.

Build flavour in stages

Onion and garlic: Sauté these first for about 5 minutes to start the base of the stew.

Paprika: Take the pot off the heat before stirring it in, then return the pot to the stove. This keeps the spice from sitting over direct heat while you mix it through.

Tomato and parsley: Give them 10 minutes in the pot, stirring occasionally to help prevent the mixture from catching.

Getting the potatoes tender

Golden edges: After adding the potatoes, cook and stir occasionally until their outsides take on a golden colour and the onion continues to fry.

Covered simmer: Once the water boils, cover the pot and simmer over medium heat for 15 minutes. The recipe does not give a precise doneness cue for the potatoes, so check that they are tender before adding the fish.

Keep the hake tender

Short cook: Add the hake only after the broth has simmered, then cook it for 5 minutes before turning off the heat.

Covered rest: Leave the pot covered and off the heat for a further 5 minutes. The residual warmth finishes the fish gently; avoid stirring it vigorously, which can break the pieces.

Timing and serving

The listed total time is 40 minutes. The method includes about 5 minutes for the onion and garlic, 10 minutes for the tomato mixture, 15 minutes of covered simmering, and 10 minutes for cooking and resting the fish, in addition to the other preparation and cooking stages.

Serve the stew hot from the pot. Bread is a practical accompaniment for the tomato broth, or add a simple green salad for a fresh contrast.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook at a consistent rate.
• Stir gently once the hake is in the pot to keep the pieces intact.
• Remove the pot from the heat before adding the paprika, as directed.
• Keep the pot covered during the broth simmer and the fish’s resting time.
• Taste the broth for seasoning before serving and adjust the salt and pepper to taste.

Variations

• Use another firm white fish: Cut it into pieces of a similar size and use the same cooking method.
• Add extra parsley: Scatter a little more over the stew just before serving.
• Make it more tomato-led: Use the recipe’s grating option so the tomato blends smoothly into the broth.
• Add a bay leaf: Simmer it with the water, then remove it before serving.
• Serve with bread: Offer crusty bread alongside to accompany the broth.

Common mistakes to avoid

• Adding paprika over direct heat: Take the pot off the heat first, stir it in, then return it to the stove.
• Skipping the potato browning: Cook until the outsides are golden before moving on.
• Letting the tomato mixture catch: Stir occasionally during its 10-minute cook.
• Boiling the hake for too long: Cook it for 5 minutes, then let it rest covered with the heat off for 5 minutes.
• Cutting uneven fish pieces: Make the pieces similar in size so they cook more evenly.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pot until piping hot, taking care not to break up the fish; avoid repeated reheating.

Frequently asked questions