Go Back

Vegetable stew with sea bass

This Spanish-style vegetable stew with sea bass and prawns is an easy, on-out meal. You can make the stew ahead, reheat it, then add the prawns & sea bass and cook for about 5 minutes (under cover). Serve it with sourdough slices and/or a crispy green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 4 medium potatoes
  • ½ red pepper
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 Tbsp tomato purée
  • 1 fish stock cube
  • 1 bay leaf
  • 100 g king prawns
  • 2 see bass fillets
  • ½ cap kale or chopped cavolo nero
  • ½ cup green beans or broad beans
  • ½ tin green lentils
  • 1 Tbsp chopped parsley leaves

Method
 

  1. Cut the potatoes into bite-sized pieces, then the onion and garlic into thin slices.
  2. Cut the red pepper into long slices.
  3. Heat the oil in a casserole dish, then gently fry the onion and garlic until soft.
  4. Add the potatoes, pepper pieces and caraways seeds. Stir for a couple of minutes.
  5. Add the paprika and tomato purées. Stir for 30 seconds, then add enough water to cover the vegetables.
  6. Add the stock cube and bay leaf, then bring to the boil.
  7. Cover the pot with a lid, turn down the heat and cook for 20-25 minutes until the potatoes are tender.
  8. Add the lentils, green/broad beans and kale. Cook for 5 minutes.
  9. Add the prawns and lay the sea bass on top. Season with salt & ground pepper, then dust with paprika.
  10. Put the lid on, turn up the heat and steam for about 3- 5 minutes, until the prawns and fish change colour. Don’t overcook them!
  11. Scatter the parsley leaves on top, then serve.