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Spanish fish and chickpea stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

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
  • 200 ml 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

Method
 

  1. Cut the peppers into 2x2cm pieces and chop finely the onion & garlic.
  2. Heat the oil in a wide saucepan and gently fry the chopped vegetables.
  3. Drain the chickpeas.
  4. When the onion is transparent and soft, add the paprika and the chickpeas. Cook for two minutes, then add the stock.
  5. 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).
  6. Chop the parsley and chilli.
  7. When the fish cooked through, scatter with the parsley, chilli and lemon zest. Squeeze the lemon juice into the sauce.
  8. Serve with crusty bread.