Spanish fish stew with chickpeas

Step-by-step recipe

Step 1:

Pour 2 tablespoons of vegetable oil into the frying pan.

Step 2:

Chop the onion and add it to the pan with oil. Fry for 3-4 minutes over low heat.

Step 3:

Cut the potatoes into cubes and pour into the pan.

Step 4:

Add 1 tablespoon of vegetable oil to the pan, stir and cook for 10 minutes over low heat.

Step 5:

Add fish sauce, black pepper, cayenne pepper, sweet paprika, salt, chopped tomatoes, and water to the potatoes. Stir.

Step 6:

Bring the contents of the pan to a boil, cover and cook for 30 minutes over low heat.

Step 7:

Add sugar to the pan and stir.

Step 8:

Cut the fish fillet into medium-sized pieces.

Step 9:

Add the fish and canned chickpeas to the pan. Cover and cook for another 7 minutes over low heat.

Step 10:

Grate the zest of one lemon into the pan, crush the garlic into the pan. Stir.

Step 11:

Place the shrimp on top of the dish and squeeze in the juice of half a lemon.

Step 12:

Cover the pan with a lid and cook for 3 minutes over low heat.

Step 13:

Stir, sprinkle with chopped parsley and serve.

Cooking tips

When grating lemon zest, use the smallest grater you can find and grate only the yellow part of the zest; the white part is bitter and can ruin the taste.

It's best to cook in a thick-walled pan; it distributes heat more evenly. Before adding the shrimp, peel them and remove their entrails.