Spanish Fish Stew

  • 10 minutes preparation plus 30 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Throughout the Mediterranean, each country has its own version of fish soup. The Greeks have kakavia, the French have the bouillabaisse, the Italians the cacciucco and the Spanish the zarzuela. The recipe presented here is tasty and healthy. It combines the potatoes with the white fish, while the notes of paprika, tomato and oregano give to the dish a Spanish touch.



  • 4 tbsp olive oil
  • 1 onion, chopped
  • 500 gr potatoes, cut into chunks
  • 1-2 tsp hot paprika Sunspices
  • ½ tsp sweet crushed red peppers Sunspices
  • 1 tsp dried oregano Sunspices
  • 400 gr grated tomatoes or diced tomatoes
  • 100 ml water
  • 1 vegetable broth cube
  • 200 gr large prawns, without shell
  • 600 gr white fish fillet, cut into large pieces
  • Pink pepper Sunspices
  • Chopped parsley


  1. In a large pot, we heat half the oil. We add the onion and we let it soften for about 4 minutes. When the onion softens, we add the remaining olive oil and we add the potatoes, the hot paprika, the sweet crushed red peppers and the oregano. We mix and we cook for about 2 minutes.
  2. We add the tomatoes, the water and the broth cube. We add some ground pink pepper and we cook for about 20 minutes until the potatoes are ready. We add the shrimps and we dip them in the sauce using the back of a spoon. We carefully arrange the fish fillets over the sauce. We cover the pot with a lid and we cook for about 10 minutes, shaking the pot very gently only once. When the fish is ready, we remove the pot from the heat. We serve in plates and we sprinkle them with chopped parsley. We serve with toasted bread and accompany with a glass of wine.

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