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Spanish Seafood Stew with Flaxseed & Chia

Spanish fish stew

Have you heard of the seafood diet? You see food & you eat it! (OK rubbish joke!)

High protein, omegas, fibre, spice, fragrance & low in fat. What’s not to like? This Spanish-style seafood stew uses up kitchen cupboard basics plus mixed seafood you might have in the freezer. Even better, you can cook it all in one pot, so there is minimal washing up!

Spanish fish stew 4

Preparation: Approx. 15-20 mins

Cooking time: Approx. 40 mins


Flat leaf-parsely, finely chopped

2 plump garlic cloves, crushed

Juice of 1/2 lemon and zest from whole lemon

Coconut oil to cook with extra virgin olive oil to serve

2 red onions

2 sweet potatoes, cubed

1tsp sweet paprika

1/4 tsp cayenne pepper

400g can chopped tomatoes

200ml stock made with Bouillon powder

500g mixed fish chunks

200g raw prawns

400g can of cooked chickpeas

Milled Chia seeds to thicken the sauce

Ground flaxseed to serve

Melt coconut oil in a deep pan. Brown the chopped red onion & crushed garlic for about 5 mins & then add the sweet potato chunks. Cook on a low-medium heat for a further 5 mins.

Add the lemon juice. Then the canned tomatoes & stock. Season with salt, pepper & chickpeas & simmer with the lid on for 15 mins until the potatoes are cooked.

Add the prawns & fish chunks & gently stir in (be gentle to not break up the fish. Lower the heat & put the lid back on. Cook for about a further 8 mins then add the milled chia seeds to help thicken the sauce.

Spanish fish stew 2


To serve: scatter with chopped fresh parsley & ground flaxseed.



Serving suggestion: serve with a glug of extra virgin olive oil & toasted rye or sourdough bread.

Don’t forget you can find my favourite recipes in my FREE eBook here.Spanish fish stew 5


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