Fish Stew with Potatoes


Cool weather demands warm, comforting food. So I’ve got a dish that hits the spot in such times. It’s fish and potato stew inspired by the flavours of Spain. There’s a variety of fish and seafood which makes it interesting to eat. It’s simple, quick and delicious. Try it!

Fish Stew

November 9, 2019
: 2
: 5 min
: 30 min
: 35 min
: Easy

A tasty, healthy and comforting stew.


  • STEW
  • 10 baby potatoes
  • 1 red mullet
  • 200g white fish - pollock, cod etc
  • 12 prawns
  • 1 onion
  • 1 fennel bulb, slices
  • 1 can tinned tomatoes
  • 1 tbsp smoked paprika
  • 175 dry white wine
  • pinch of sugar
  • 1 large squid, sliced
  • 1 tbsp olive oil
  • handful of parsley
  • salt and peper
  • a few saffron strands
  • 1 garlic clove, cruised
  • 2 tbsps mayonnaise, ready made
  • Step 1 1 Fry the onion and fennel in olive oil, then add wine, cook for a few minutes.
  • Step 2 2. Then add the: tomatoes, smoked paprika, sugar, s&p, potatoes and cook for 15 minutes. Then add the mullet, white fish, squid and prawns and cook for a further 5 mins. Once cooked sprinkle with parsley and serve. Yum!
  • Step 3 For the aioli, boil some water and steep the saffron strands for 10mins. Squirt the mayonnaise into a bowl add garlic then a teaspoon of the saffron liquid. Dollop aioli on top of stew.

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