Spanish Fish Stew
This recipe is from my brother-in-law Drew. It is easy to make and tastes delicious. You can substitute with other fish such as cod or haddock although hake is typically used in Span. You could also add some mussels. Drew recommends you serve with some crusty bread to mop up the lovely sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Mains
- Diet: Low Calorie
- 1 tsp Olive oil
- 95g cooking chorizo, skin removed and cut into small slices
- 1 medium onion, sliced
- 2 clove garlic, crushed
- 1 red or yellow pepper, deseeded and chopped
- 1 tin chopped tomatoes
- 1 tin cannellini beans, drained and rinsed
- 2 tsp (30g black olives, pitted and sliced in half
- 2 tbsp tomato puree
- 125ml dry white wine
- 1/2 fish stock cube dissolved in 250ml boiling water
- 1 tsp smoked paprika
- 4 x 100g hake fillets
- freshly ground black pepper
- 10g fresh parsley, roughly chopped
- Heat the oil in a large saute pan (which has a lid), add the chorizo, and cook on medium heat until the colour starts to come out of the chorizo.
- Add the onion, pepper, and garlic and cook for 5 minutes until the vegetables start to soften.
- Add the tomato puree and cook for 30 seconds then add the chopped tomatoes, paprika, olives, beans, wine and fish stock.
- simmer for 15 minutes on low heat. You want the consistency of a thick soup.
- add the fish onto the stew and cover the pan with a lid. Let the fish poach for about 10 minutes until the fish is cooked through. If you are using a thick piece of fish, you may need to turn the fish halfway through and cook it for slightly longer.
- Sprinkle with parsley and serve.
Veg 2, Protein 2, Fats 0.5, Extras 24kcals
Removing the skin from the chorizo reduces the calories
- Serving Size: 460g
- Calories: 383Kcals
- Sugar: 12g
- Fat: 13g
- Saturated Fat: 3.7g
- Carbohydrates: 25g
- Fiber: 7.8g
- Protein: 32g
Keywords: Healthy fish stew