Go Back
Easy Spanish Tomato Paprika Fish Stew
Print Recipe Pin Recipe
Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and smoked paprika. Cook for 1 minute until the paprika becomes fragrant.
  • Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors blend.
  • Add the fish pieces to the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Season with salt and black pepper. Remove the pot from the heat and stir in the chopped parsley.
  • Serve the stew in bowls with lemon wedges on the side.

Notes

Use a firm white fish like cod or haddock so the pieces hold their shape during simmering. If the broth tastes too acidic, add a pinch more salt to balance it. Leftovers keep well in the fridge for two days and reheat gently on the stove without breaking up the fish.
Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Knife, Cutting Board