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Spanish fish and potato stew recipe

Spanish fish and potato stew recipe



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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

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

12 people made this

IngredientsServes: 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)

MethodPrep: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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Kitchen Play – Italian Fish and Potato Stew


This is my first time participating in Kitchen Play’s Progressive Party and I’m happy to be be bringing some of this delicious Italian Fish and Potato Stew made with this month’s featured ingredient – potatoes.

When I initially started thinking about creating a soup with potatoes, I immediately started thinking of creamy soups. I might be in the minority here, but I don’t get excited about creamy soups. Then I remembered that most chowders, specifically my favorite type of chowder – Manhattan style – usually have potatoes in them. Ding ding ding! Since I had a nice piece of cod in the freezer already, I picked up some red and white potatoes along with a few other ingredients and put together this comforting, straight forward soup that was enjoyed on a dreary rainy afternoon.

This Italian Fish and Potato Stew is actually inspired by a stewed cod fish dish my grandfather makes every Christmas Eve. It’s hearty, and perfectly satisfying. It’s chock full of good clean vegetables like potatoes, celery, onion, tomatoes and garlic. I brightened it up a bit with a little clam juice and fresh squeezed lemon. At the end I threw in some roughly chopped green and kalamata olives along with the chunks of fish. It is absolutely delicious, and incredibly good for your health and for your soul.

I chose white and red potatoes for the soup because I knew they would hold up well in the hot liquid. I diced the potatoes just small enough so that they would cook up at close to the same rate as the other veggies in the soup. Adding potatoes to a healthy soup like this is a great way to add a little extra nutrition, since they are naturally fat free, high in vitamin C and great sources of fiber and potassium.

Now that is my kind of soup.


Spanish Basque Tuna Stew with Peppers and Potatoes (Marmitako)

One of the things I’ve been dying to recreate from my trip to San Sebastian is Marmitako. Not only was it one of the best things I ate, but it also might be my favorite zippy, funky Basque word. (Fun fact: Basque is the only language in the world that linguists cannot explain the origin of. I have no footnote, but someone told me that…). If you said something like that around these parts, people would not want to go near your skanky ass taco. So let me try to entice you…

Marmitako is a rustic late summer stew with potatoes, various bell peppers, and rich fish stock. We made it during my cooking class with San Sebastian Food at a little seaside restaurant in San Juan. The main event of the stew is sometimes squid, but more often than not, it’s tuna.

A huge part of my culinary awakening in the Basque region was refocusing my attention on tuna. I’ve never had anything against eating it, but in terms of cooking, it always just felt a little cheesy. This could be because when interviewing guys for the dating section of my book, 3 out of 5 said they’d make seared tuna steaks for a first cooking date. (I mean…come on.)

I’ll admit that I’ve been known to be overly fickle in my personal life, and in the case of tuna, that just might have trickled down into my culinary life as well. And while you will still probably never see a recipe on this site for seared tuna steaks with wasabi aioli, I have definitely come around to using it in a more rustic nature, like this stew.

My version of Marmitako was pretty darn good. But the one thing I was unable to recreate was the subtle kick in the broth. The chef used a small dried red chile – perhaps something like a New Mexican chile — rehydrated, seeds removed, and then torn up and tossed into the pot. I was lazy and used some red chile flakes instead. But it definitely lacked a little something something.

If you share my tuna biases or my budget, I would definitely recommend playing around with this stew and using squid or even a sturdy white stew fish like cod, hake, or halibut. Regardless of what you use, marmitako could not be simpler to make and it couldn’t taste further from a nasty ass taco.

I don’t know about where you live, but things are starting to cool off here in New York. I was even able to break out my cashmere sweat pants for the first day of the year (also known as my favorite day of the year). Spending money on cashmere sweatpants is not entirely dissimilar from spending money on tuna steaks and then throwing them in a stew. Some people might consider both concepts ridiculous (like, say, eating caviar with potato chips or having a bachelorette party in Ibiza). But I will say that they have made me very warm and snuggly and happy. And I’d highly recommend them in tandem.


4 tsp olive oil
small onions, sliced
3 small or 2 medium bulbs fennel, thickly sliced
6 garlic cloves, crushed
1½ tsp dried chilli flakes
1½ tsp fennel seeds, crushed
1½ tsp smoked paprika
½ tsp saffron strands
600g potatoes, peeled, quartered and cut into 5mm-thick slices
300ml dry or medium white wine (Spanish, if possible)
2 x 400g tins chopped tomatoes
1 vegetable stock cube
600g frozen white fish fillets, defrosted and cut into 4cm chunks
500g fresh mussels, scrubbed and de-bearded (discard any with broken shells or ones that don’t close when tapped sharply)
4 tbsp roughly chopped flatleaf parsley

1. Heat a large sauté pan or saucepan over a medium heat. Add the olive oil, onions and fennel and cook for 10 minutes until softened but not coloured, stirring occasionally.

2. Add the garlic and cook for another 1 minute, then stir in the chilli flakes, fennel seeds, smoked paprika and saffron strands. Cook for 1 minute, stirring constantly, then add the potatoes. Stir well, then add the white wine and bubble rapidly over a high heat until reduced by half, about 3–4 minutes. Stir in the chopped tomatoes and bring to a simmer.

3. Fill one of the empty tomato tins with cold water, swirl around and add to the pan, along with the crumbled stock cube. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the potatoes are just tender and the liquid slightly reduced.

4. Stir in the fish chunks and simmer for 2 minutes until nearly cooked through, then add the mussels, cover and simmer for a further 3 minutes until the mussels open (discard any that remain closed).

5. Remove from the heat and leave to rest (with the lid still on) for 5 minutes – the fish will finish cooking through in the residual heat.

6. Divide the stew between serving bowls, then top with the parsley and serve.


Spanish fish stew

Ingredients (serves 4)

2 garlic cloves, finely chopped
1 lemon, zest and juice
A good handful of flat-leaf parsley, roughly chopped
3 tablespoons olive oil
1 onion, finely sliced
250g new potatoes (or floury potatoes), cut into 2cm chunks
1 heaped teaspoon paprika
Pinch cayenne pepper
400g can chopped tomatoes
1 fish stock cube
200g raw king prawns
1 x 410g can chickpeas, rinsed and drained
500g skinless hake fish fillets

Method

Mix together the chopped parsley with half of the chopped garlic and lemon zest. Put to one side.

Heat 2 tablespoons of oil in a large pan. Add the onion and potatoes, then cover the pan.

Cook for about 5 minutes until the onion has softened. Add the remaining oil, garlic, paprika and cayenne pepper. Cook for a few minutes more.

Add the lemon juice and let it sizzle for several seconds, and then add the tomatoes, crumble in the stock cube and half a can of water.

Cover the pan and leave to simmer on a low heat for 15-20 minutes until the potatoes are tender.

Stir through the prawns and chickpeas, then lay the fish so it half immersed in the stew.

Cover the pan and cook for a further 10 minutes. When the fish is just cooked, remove from the heat, scatter with the parsley mix.


Squid and Potato Stew Recipe

Whilst ‘calamar’ is the most common word for squid on a Spanish menu, you’ll sometimes see ‘chipirones’ which refers to baby squid or small cuttlefish. In Andalucía, this baby squid is usually battered and quickly deep-fried to make a delicious seafood tapa. In many homes around Spain baby squid has long been a godsend to the frugal cook as it can be combined with potatoes in this recipe to produce a cheap, tasty and filling stew for all the family.

Ingredients

Serves 4 people

  • 600g squid cut into rings or bite sized chunks
  • 1kg of potatoes weighed before peeling or approximately 800g after peeling
  • 1 large onion, diced
  • 1 medium red pepper, diced
  • 1 medium green pepper, diced
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • 150ml white wine
  • 350ml Fish Stock – you can use shop bought stock or make your own
  • Salt
  • Freshly ground black pepper

Cooking Method

Add 1 tablespoon of oil to a frying pan and fry the squid over a medium heat for about 2 minutes to brown it on all sides. Remove it from the frying pan and set aside along with any liquid that came out of it.

Add the rest of the oil and fry the diced onions and red and green peppers over a medium heat for about 10 minutes till they start going soft. Add the thinly sliced garlic and cook for a further 2 or 3 minutes.

Next add the white wine and boil for 2 or 3 minutes. Add the potatoes, fish stock and salt and bring this to the boil. Lower the heat and simmer for about 30 minutes until the potatoes are well cooked.

Add the squid and check to see if more salt is required. Add some freshly ground black pepper. Cook for about 5 minutes.


Chicken with roasted red peppers

Nieves Barragán Mohacho’s chicken with roasted red peppers.

Prep 20 min
Soak 2 hr
Cook 1 hr 15 min
Serves 4-6

8 tbsp extra-virgin olive oil
1 free-range chicken, cut into pieces
Salt and black pepper
2 carrots, peeled and diced
4 garlic cloves, peeled and finely sliced
2 onions, peeled and sliced finely into half moons
3 dried red chillies, soaked in warm water for 2 hours
4 tbsp smoked paprika
1 tbsp caster sugar
2 tbsp tomato puree
8 medium tomatoes, diced
500g potatoes, peeled and cut into 2.5cm cubes
1 small bunch thyme
3 bay leaves, ideally fresh
750ml chicken stock
8-12 tinned or jarred piquillo peppers, drained and sliced
4 tbsp chopped fresh chives
4 tbsp chopped fresh flat-leaf parsley

Heat half the oil in a large casserole dish. Add the chicken pieces, season, then cook on all sides for about 15 minutes, until browned. Remove from the dish and set aside.

Add the rest of the oil, along with the carrot, garlic and onions, and fry for 10 minutes over a medium heat. Drain the dried chillies and remove the seeds, then slice and add to the pan. Cook for five minutes, then add the smoked paprika, sugar, tomato puree and diced tomatoes.

Cook for 15 minutes, then add the potatoes, thyme, bay leaves and stock. Bring to a boil, reduce the heat to a gentle simmer, and cook for 25 minutes, or until the potatoes are very tender.

Add the piquillo peppers and cook for another five minutes. Adjust the seasoning as necessary, and serve with the chives and parsley sprinkled over the top.


  • 1 ¼ pounds mahi-mahi, swordfish or halibut steaks, about 3/4 inch thick
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 6 canned plum tomatoes, drained and very coarsely chopped
  • 2 stalks celery, diced
  • ½ medium red onion, halved and sliced
  • 1 cup green olives, pitted
  • ¼ cup capers, preferably salt-packed, well rinsed, plus more for garnish
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • ⅛ teaspoon crushed red pepper, or to taste
  • 1 ½ cups thinly sliced peeled yellow-fleshed potatoes
  • ¼ cup chopped flat-leaf parsley

Pat fish dry and sprinkle both sides with salt and pepper. Set aside.

Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix well. Layer potato slices over the vegetables to cover them completely.

Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables--until the potatoes are starting to soften, about 20 minutes.

Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 to 12 minutes more. Serve sprinkled with parsley and more capers, if desired.


Andalucian Fish Stew

Living close to the coast in the province of Cadiz in SW Andalucia, we are never short of two things, plenty of freshly caught delicious fish and an abundance of sunshine. However, as winter draws in and the days get cooler, the food I cook becomes warmer and richer, and my fish stew is a wonderfully warming dish which can be served for lunch or dinner.

This Andalucian Fish Stew is inspired by a typical Spanish “cazuela de pescado” which is a simple recipe, but the depth of flavour is quite incredible. I prefer to make this with hake ‘merluza” or monkfish ‘rape” but really any firm white fish will work just fine. Just as you need a firm fish, make sure your potatoes are waxy so that they don’t disintegrate in the sherry laced juices. I always use fresh tomatoes but if no tasty ones are available to you, just use tined but drain them first. Feel free to add any prawns or mussels. Serve with plenty of fresh crunchy bread to mop up the leftover juices.

When I make this dish, I wash it down with a chilled Fino or Amontillado Sherry, or a local un-oaked chardonnay or a young fruity red wine.

Andalucian Fish Stew

1 large red pepper, thinly sliced

2 large garlic cloves, very thinly sliced

2 tsp sweet Pimenton de la Vera (Spanish smoked paprika)

400g tomatoes either skinned, de-seeded and chopped or a drained tin of chopped tomatoes


Recipe Summary

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 (8 ounce) bottles clam juice
  • 2 cups water
  • 4 potatoes, cut into cubes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 pound cod fillets, cut into chunks
  • 1 cup whole milk
  • salt and ground black pepper to taste

Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.

Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.

Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.

Pour milk into the soup stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.