One-Pan Paprika Fish & Potato Stew
By Good FoodFlavour this one-pot fish stew with smoky paprika and garlic for an easy but impressive seafood supper that's low in fat and high in fibre.Time and servings
Ingredients
14 total- 500g Morrisons The Fishmonger’s skinless white fish fillets (cod, hake or haddock all work well), cut into large chunks
- 400g cleaned mussels
- 800g floury potatoes, cut into 2cm cubes
- 200g raw peeled king prawns
- 1 lemon, zested and juiced
- 400g can chopped tomatoes
- 1 fish stock cube
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- Pinch of cayenne pepper
- 3 tbsp olive oil, plus extra to serve
- Handful of parsley leaves, chopped
- Crusty bread, to serve
Method
4 stepsStep 1
Pour 2 tbsp of the oil into a large, shallow pan with a lid and place over a medium heat. Add the onion and potatoes, cover and cook for about 5 mins, stirring occasionally, until the onion has softened.
Step 2
Add the remaining oil, garlic and spices and cook for 2 mins more. Pour over the lemon juice and sizzle for a moment. Add the tomatoes and half a can of water, then crumble in the stock cube. Season with a little salt, then simmer for 15-20 mins, until the potatoes are just cooked.
Step 3
Stir in the prawns and Morrisons fish and scatter the mussels over the top. Cover again and cook for about 8 mins, stirring gently once or twice. While the stew is simmering, mix the parsley and lemon zest together.
Step 4
When the mussels have opened and the fish is just cooked through, take off the heat, scatter over the parsley mixture and drizzle with a little more oil. Serve straight from the pan with crusty bread on the side.