Spanish Fish Stew September 12, 2014 By @entwellbeing Spanish Fish Stew Serves: 4 Time to make: 10 minutes (Preparation) + 40 minutes (Cooking) Ingredients 500g Fish Fillets (Skinless, cut into chunks) 200g King Prawns (Raw and Peeled) 200g Chickpeas (Rinsed and Drained) 500g Floury Potatoes (Cut into small cubes) 400g Chopped Tomatoes 1 Fish Stock Cube 1 Medium Onion (Finely Sliced) 1 Teaspoon Paprika Pinch Cayenne Pepper 2 Garlic Cloves (Finely Chopped) 3 Tablespoons Olive Oil 1 Lemon (Zest and Juice) Handful Parsley Leaves (Flat-leaf and chopped) Nutrition (per serve) Energy: 1599kJ Calories: 382cal Protein: 39g Fat: 11g – saturated 2g Carbohydrates: 33g – sugars: 5g Dietary Fibre: 5g Sodium: 1920mg Instructions In a small bowl, mix ½ garlic and lemon zest with chopped parsley. Heat 2 tablespoons of oil in a large pan. Toss in the onion and potatoes, cover the pan and sweat everything for 5 minutes (until the onion has softened). Add remaining garlic, oil and spices and cook for an additional 2 minutes. Add tomatoes, lemon juice, ½ a cup of water and the fish stock cube. Season with salt, cover and simmer for 15-20 minutes (until the potatoes are cooked through). Stir through the chickpeas and prawns and add the fish chunks into the top of the stew. Replace cover and reduce the heat to a simmer for 8 minutes stirring once (gently). Once the fish is cooked, remove from the heat and add parsley for garnish. Serve with a drizzle of olive oil and some crusty bread.