Spanish style fish recipe

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serves: 4
Cost: not

Nutrition per portion

Calories 300 kCal 15%
Fat 9g 13%
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  • A quick and tasty stew that’s full of Spanish flavour. Use any meaty fish you can get your hands on and put a meal on the table for your family in less than 15 minutes.


    • 2 tbsps olive oil
    • 1 large red onion, peeled and sliced
    • 1-2 cloves garlic, peeled and sliced
    • 1 tsp finely sliced, de-seeded red chilli
    • 400g can chopped tomatoes
    • 100ml (3 1/2fl oz) white wine
    • 1 rounded tsp ground cumin
    • 1 rounded tsp ground coriander
    • Salt and freshly ground black pepper
    • 300ml (1/2 pint) fish stock
    • 500g (1lb) new potatoes, thickly sliced
    • 250g (8oz) chunky fish such as tuna, cod or monkfish, skin and bones removed
    • 250g (8oz) uncooked fresh prawns, peeled
    • 60g (2oz) olives stuffed with anchovy and pimento


    • Heat the oil in a large pan, over a medium heat. Add the onion and cook slowly for about 8 mins, adding the garlic and chilli after 4 mins.

    • Pour in the tomatoes and wine.

    • Cook for a few minutes to reduce the liquid.

    • Add the spices, seasoning and fish stock, and then the potatoes. Bring to a simmer, cover and cook over a low heat for 15 minutes.

    • Cut the fish into big cubes. Add them to the stew pan with the prawns. Cover and simmer for 5 minutes. Stir in the olives.

    • Serve hot, in hot bowls with fresh bread, if you like.

    • Not suitable for freezing.

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