Name: Spanish fish and chickpea stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Tbsp olive oil; 1 onion; 1 clove of garlic; 2 Romano or red bell pepper; 1 tsp smoked paprika powder; 1 tin chickpeas (400g); 200ml vegetable stock; 2 slices of white fish fillets (cod or haddock); ½ red chilli, deseeded; 1 handful of parsley leaves; Grated zest and juice of ½ lemon

Spanish fish and chickpea stew

16 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This is a classic and popular fish stew in Spain. Not only is it delicious but it can be made within 20 minutes. Perfect for an easy-going weekend lunch or a midweek supper after a busy days.

Ingredients

1 Tbsp olive oil
1 onion
1 clove of garlic
2 Romano or red bell pepper
1 tsp smoked paprika powder
1 tin chickpeas (400g)
200ml vegetable stock
2 slices of white fish fillets (cod or haddock)
½ red chilli, deseeded
1 handful of parsley leaves
Grated zest and juice of ½ lemon

Instructions

Cut the peppers into 2x2cm pieces and chop finely the onion & garlic.
Heat the oil in a wide saucepan and gently fry the chopped vegetables.
Drain the chickpeas.
When the onion is transparent and soft, add the paprika and the chickpeas. Cook for two minutes, then add the stock.
Bring it to boil, then place the fish slices on top of the stew. Season with salt & pepper and simmer for 8-10 minutes (under cover).
Chop the parsley and chilli.
When the fish cooked through, scatter with the parsley, chilli and lemon zest. Squeeze the lemon juice into the sauce.
Serve with crusty bread.