Basque Fish and Potato Stew

Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results.

Lisa says:

Yay soup! 

Chris says:

This cold weather certainly gets me in the mood for it… 

Lisa says:

What fish is this? 

Chris says:

Mahi-mahi, but the original recipe used tuna… 

Lisa says:

Mmmm, it’s good. 

Chris says:

Capers rule. They’re like little bursts of salt. 

Lisa says:

So’s the salt. 

Chris says:

Okay, tonight you earn the sigh…


Fish and Potato Stew
12 oz mahi-mahi (or any firm-fleshed fish), cut into large bite-sized pieces
1 1/2 tbsp olive oil
red onion, halved and thinly sliced
4 cloves garlic, thinly sliced
3 small roma tomatoes, skinned, seeded, and chopped
1 bay leaf
1/2 red bell pepper, cored, seeded, and diced
1/2 tbsp mild paprika
3/4 lb potatoes, peeled and cut into large bite-sized pieces
salt and fresh ground black pepper
parsley, chopped

Arrange the fish in a shallow bowl and salt and pepper to taste. Cover and set aside.
Heat the oil in a medium-sized saucepan, add the onion and garlic, and cook over medium heat until softened. Add the tomatoes, bay leaf, bell pepper, paprika, and potatoes, and stir to mix well. Add just enough water to cover and bring to a boil. Reduce the heat and simmer for 25 minutes until the potatoes are tender. Add in the fish, return to a boil, and cook for an additional 4 minutes. Serve ladled into bowls and garnish with parsley and capers.

2 Servings

10 responses to “Basque Fish and Potato Stew”

  1. What a gorgeous stew :)! I’ve been making quite a bit of stews lately, but I haven’t thought of using fish; great idea! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email if you’re interested.

    To find out more about the Demy, you can visit this site:


  2. Blimey, I am a fellow Seattle blogger, and don’t think I have come across your blog before! How the heck did that happen..

    A great looking soup I have to say. How is that Fresh Spanish book? I am looking at getting into modern Spanish food more next year.

  3. Matt — Considering we got it in the Bargain Books section @ Barnes & Noble for $7.98, it’s pretty good. 😉 We’ve only made a couple recipes from it so far, but looks promising.

  4. This was great! I was in a rush so I used canned tomatoes and jarred roasted red peppers. I used regular and sweet potatoes. I would definitely make this again.

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