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Spanish-style fish stew

Serves   4
Prep time: 10 mins
Cooking time: 26

A healthy and simple one-pan meal, this Mediterranean-inspired fish stew is flavour packed with goodness! Treat your whānau and serve this warming stew with crusty chargrilled bread to mop up all the delicious juices.

Spanish style fish stew




  • 1 brown onion, sliced
  • 1 red capsicum, sliced
  • 1 pack Wild Fennel Seafood Spice Blend (or 1 tbsp paprika)
  • 2 cloves garlic, sliced
  • 1 tin chickpeas, drained and rinsed
  • 1 tin diced Tomatoes with Chilli & Herb
  • ½ cup Spanish Stuffed Green Olives
  • 500g firm white fish (we used monkfish)
  • Olive oil


  1. Add a splash of olive oil to a large pan over medium heat. Add the onion and capsicum and sauté until onions are soft and the capsicum is lightly coloured.
  2. Add the spice blend and garlic and sauté for a further 2 minutes.
  3. Add the chickpeas, tomatoes, olives and a cup of water to the pan and leave to simmer for 15 minutes or until slightly thickened.
  4. Cut the fish into 5cm chunks and nestle the pieces into the stew. Cover with a lid and leave to cook for 4-5 minutes, or until the fish is cooked through. Serve immediately.

Top tip:

Sprinkle with chopped flat leaf parsley to garnish, and serve with fresh steamed greens.