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    Rustic Iberian Seafood and Chickpea Stew

    clock-icon50 minutes
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    Pixicook editorial team

    Dive into the heart of Spain with this comforting one-pan stew, brimming with sustainably-sourced white fish or salmon. The rich flavors are elevated with a touch of lemon and spices, making it a perfect match for a side of crusty bread to soak up the delicious sauce.

    Ingredients for Rustic Iberian Seafood and Chickpea Stew

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Flat-leaf Parsley Leaves, chopped

    handful

    Substitute chevron-down

    Garlic Clove, finely chopped

    each

    Substitute chevron-down

    Lemon, zest and juice separated

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Medium Onion, finely sliced

    each

    Substitute chevron-down

    Floury Potatoes, cut into 2cm cubes

    0 oz

    Substitute chevron-down

    Paprika

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    pinches

    Substitute chevron-down

    Chopped Tomatoes, canned

    0 oz

    Substitute chevron-down

    Fish Stock Cube

    each

    Substitute chevron-down

    Raw Peeled King Prawns

    0 oz

    Substitute chevron-down

    Chickpeas, rinsed and drained, ½ a 410g can

    0 oz

    Substitute chevron-down

    Skinless Fish Fillets, cut into large chunks

    0 oz

    Substitute chevron-down

    How to Make Rustic Iberian Seafood and Chickpea Stew

    1. Gremolata Prep

    In a small bowl, combine the chopped parsley, half of the chopped garlic, and lemon zest. Set aside for garnish.

    2. Onion and Potato Sauté

    In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced onion and potato chunks. Cover and let them sweat for 5 minutes until the onion softens.

    3. Spice Infusion

    To the pan, add the remaining tablespoon of olive oil, the rest of the garlic, paprika, and a pinch of cayenne pepper. Cook for an additional 2 minutes, stirring occasionally.

    4. Tomato and Lemon Simmer

    Pour over the lemon juice and let it sizzle briefly. Add the canned tomatoes and half a can of water. Crumble in the fish stock cube. Season with salt to taste, then cover the pan. Let it simmer for 15-20 minutes until the potatoes are tender.

    5. Seafood Addition

    Stir in the prawns and chickpeas. Gently place the fish chunks on top of the stew. Reduce the heat, cover, and cook for about 8 minutes. Stir very gently once or twice, taking care not to break the fish. When the fish is cooked through, remove the pan from the heat.

    6. Final Touch

    Sprinkle the stew with the prepared parsley mixture. Take the pan to the table along with a bottle of olive oil for drizzling and crusty bread for serving, if desired.


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