Quick, easy, healthy fish stew using up whatever is in your fridge/freezer.

Fish Stew
Serves 4
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Prep Time
5 min
Total Time
25 min
Prep Time
5 min
Total Time
25 min
  1. 2 TBSP extra-virgin olive oil
  2. 1 onion, chopped finely
  3. 2 garlic cloves, minced
  4. 1 tsp smoked paprika
  5. 400g chopped tomatoes (tinned)
  6. 750ml vegetable stock
  7. 400g white beans, like cannellini or butter beans
  8. 2 fillets fish of your choice (I used fresh salmon, but frozen white fish would be just as good)
  9. 150g king prawns (if using frozen, defrost)
  10. 200g baby potatoes, cooked, skin on
  11. parsley (fresh or dried)
  1. Heat the olive oil in a large saucepan. Add the onion and fry on low heat for 5 minutes, or until softened. Add the garlic and cook a further 30 seconds. Stir through the smoked paprika.
  2. Add the chopped tomatoes and stock and bring to the boil. Simmer on low for 10 minutes.
  3. Drain and rinse the beans. Slice the fish into large bites. Turn the heat down and add the beans, fish and potatoes to the pan. Simmer for 4 minutes, or until the fish is nearly cooked through. Add the prawns and cook until they turn pink.
  4. Ladle into bowls and sprinkle with parsley. Serve immediately.
  1. This is wonderful with crusty sourdough bread, which you'll need to sop up all of the lovely juices.
Adapted from Delicious Mag
Adapted from Delicious Mag
The Pescetonian http://pescetonian.co.uk/