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Spicy fisherman's stew

 15 ratings

Prep Time:10 mins

Cooking Time:40 mins

Serves:2 Adults

Spicy fisherman's stew

Enjoy this tasty seafood stew for your dinner. It would also make a great lunch if you have any left over. This recipe was featured on RTE Operation Transformation.

About this recipe

Featured on the RTE programme Operation Transformation


  • 1 onion
  • 2 teaspoon rapeseed oil 
  • 300g floury potatoes (such as Roosters or Maris Piper)
  • 1 small cauliflower
  • 1 teaspoon ground cumin 
  • 1 teaspoon paprika 
  • ½ teaspoon ground turmeric 
  • 400g tin chopped tomatoes
  • 100g mushrooms (chestnut or ordinary)
  • 200g bag tender young spinach leaves
  • 150g boneless firm white fish, skinned (such as hake, cod, haddock) or
  • 150g raw peeled tiger prawns (or use a mixture of both)
  • handful of fresh coriander leaves (optional) 
  • sea salt and freshly ground black pepper


  1.  Heat a large saucepan with a lid over a medium heat.
  2. Finely chop 1 onion and add to the heated pan with the oil and sauté for 2-3 minutes until softened but not coloured, stirring occasionally with a wooden spoon.
  3. Peel the potatoes and cut into bite-sized pieces. Remove the florets from the cauliflower and cut into small florets, which are similar in size to the potatoes.
  4. Stir in the cumin, paprika and tumeric into the onion and cook for 1 minute, stirring constantly.
  5. Add the potatoes and cauliflower and mix until evenly coated.
  6. Pour in 450ml of water and add the tomatoes. Cover with a lid and reduce the heat right now. Simmer gently for 15-20 minutes or until the vegetables are tender.
  7. Trim the mushrooms and add to the cooked vegetable mixture with the spinach.
  8. If using fish, cut into bite-sized pieces and gently fold into the stew with the prawns.
  9. Remember to wash your hands and work surfaces after cutting raw fish. 
  10. Simmer for 3-4 minutes untul the fish and prawns are cooked through. Season lightly with salt and pepper and ladle into bowls to serve. Garnish with coriander. 

What you will need

  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Saucepan
  • Vegetable peeler

"This stew can be prepared and kept in the fridge for up to 3 days in a suitable airtight container. Simply reheat gently in a saucepan or microwave to serve." 

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