Spanish-Style Haddock Stew with Potatoes and Peppers

Spanish-style haddock stew is a one-pot seafood dish of flaky fish, potatoes, peppers, tomatoes, and smoked paprika in a savory broth. It is inspired by the varied fish stews of Spain’s coasts rather than one definitive regional recipe; the potatoes make it hearty, while lemon and parsley keep the broth lively.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, about 1 cup diced (150 g)
1 medium red bell pepper, about 1 cup diced (150 g)
3 garlic cloves, finely chopped (9 g)
1 teaspoon (2 g) smoked paprika
1 teaspoon (2 g) sweet paprika
1 small pinch saffron threads, about 0.05 g, optional
12 ounces (340 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) cubes
1 can crushed tomatoes, 14.5 ounces (411 g)
2 cups (475 ml) fish stock, preferably low-sodium
½ cup (120 ml) dry white wine, or use another ½ cup (120 ml) fish stock
1 dried bay leaf
¾ teaspoon fine salt (4 g), plus more to taste
¼ teaspoon black pepper (0.5 g)
1½ pounds (680 g) skinless haddock fillets, thawed if frozen and cut into 1½-inch (4 cm) chunks
1 cup (145 g) frozen peas
⅓ cup pitted green olives, sliced (50 g)
1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges for serving
¼ cup chopped fresh flat-leaf parsley (15 g)

Instructions

Prepare the ingredients. Dice the onion and pepper, chop the garlic, and cut the potatoes into evenly sized cubes so they cook at a similar pace. If the haddock was frozen, thaw it in the refrigerator, pat it dry, and cut it into chunks. Measure out the spices, stock, wine, peas, and olives before you start. This preparation takes about 20 minutes; keep the raw fish separate from ready-to-eat ingredients and wash your hands and board after handling it.
Soften the onion and pepper. Warm the olive oil in a heavy 4- to 5-quart (3.8- to 4.7-liter) pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 8 minutes, stirring every minute or two, until softened but not browned. If the vegetables start sticking, lower the heat rather than adding a large splash of oil; the moisture they release should help them soften.
Bloom the aromatics. Stir in the garlic, smoked paprika, sweet paprika, and saffron, if using. Cook for 1 minute, stirring constantly, just until fragrant. Paprika can turn bitter if it scorches, so keep the heat moderate and move directly to the next step.
Simmer the potatoes in the broth. Add the potatoes, crushed tomatoes, fish stock, wine, bay leaf, salt, and pepper. Stir, bring the pot to a gentle simmer, then cook uncovered for about 20 minutes total, including the few minutes it takes to come to a simmer. Stir occasionally, scraping the bottom gently. The potatoes should be nearly tender when pierced with a knife, and the broth should taste savory rather than sharply acidic. If the liquid is bubbling hard, reduce the heat to maintain a gentle simmer.
Add the fish and finish the stew. Nestle the haddock chunks into the broth, then add the peas and olives. Simmer gently for about 7 minutes, turning the fish pieces once with a broad spoon if needed. Avoid vigorous stirring, which can break the haddock into flakes before serving. Check the thickest fish piece with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. The fish should be opaque and separate easily into moist flakes.
Season and serve. Remove the bay leaf. Stir in the lemon juice and most of the parsley, then taste the broth and adjust the salt, pepper, or lemon. Ladle into warm bowls and scatter the remaining parsley over the top. Serve while hot, with lemon wedges alongside.

Tips

Choose the right fish. Haddock is mild and flakes readily, so add it only after the potatoes are nearly tender. If haddock is unavailable, cod, pollock, or hake can take its place; they have a similar texture, though the precise flavor will differ. Buy fish refrigerated or frozen from a reliable seafood counter, and thaw frozen fillets overnight in the refrigerator rather than on the counter.
Keep the simmer gentle. A rolling boil can break up the fish and make the broth cloudy. Once the haddock goes in, look for occasional small bubbles around the edge of the pot. If your fish chunks are smaller than 1½ inches, begin checking their temperature a little earlier so they do not overcook.
Adjust the salt thoughtfully. Stock and olives vary in saltiness. Starting with low-sodium stock and the measured salt gives you room to season at the end. If using regular salted stock, begin with less salt, then taste after the olives have warmed in the broth.
Handle saffron and paprika with care. Saffron is traditional in many Spanish-inspired seafood dishes but is not essential here. If you cannot find it, leave it out; a tiny pinch of turmeric can add golden color, but it will not reproduce saffron’s distinctive aroma. Sweet paprika keeps the flavor round, while smoked paprika supplies the stew’s smoky note.

Serving Suggestions

Serve the stew in shallow bowls so each portion gets fish, potatoes, vegetables, and plenty of broth. Crusty bread is useful for soaking up the tomato and paprika broth; a simple green salad with a lightly sharp vinaigrette balances the rich, warm flavors. You could also serve a small plate of sliced oranges or other fresh fruit afterward for a clean finish.

For a more substantial meal, offer extra boiled or roasted potatoes only if you are feeding especially hungry guests—the stew already contains potatoes and is filling on its own. Put lemon wedges, parsley, and a little olive oil on the table so people can adjust their bowls. If serving wine, a crisp, dry white works well, but sparkling water or a nonalcoholic citrus drink is equally welcome.

Variations

Use another firm white fish: Cod, hake, pollock, or halibut can replace haddock in the same quantity. Halibut is thicker and may need a little longer to reach 145°F (63°C), so use a thermometer rather than relying only on the clock. For mixed seafood, add quick-cooking shrimp or mussels near the end and check that each seafood ingredient is fully cooked; avoid crowding the pot, which can cool the broth and lengthen cooking.

Make it without wine: Replace the ½ cup (120 ml) wine with the same amount of fish stock. A teaspoon of sherry vinegar stirred in at the end can provide a little brightness, but add it gradually and taste before adding lemon. For a more substantial vegetable-forward bowl, stir in a drained 15-ounce (425 g) can of chickpeas with the tomatoes. They make the stew heartier and slightly thicker; you may need a splash more stock.

Change the heat or vegetables: Add a pinch of cayenne with the paprika for gentle heat, or use a mild green pepper in place of the red pepper for a less sweet flavor. A handful of chopped spinach can go in during the last minute, just long enough to wilt. Avoid adding many extra vegetables at once, as they can dilute the broth and make it harder to judge when the potatoes and fish are done.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Store the stew covered in the refrigerator for 3 to 4 days. The fish is at its best in texture during the first couple of days, but properly chilled leftovers can be kept for the full 3 to 4 days. If you expect not to eat it in that time, freeze portions in airtight freezer-safe containers for up to 2 months for best quality.

Thaw frozen portions in the refrigerator. Reheat a serving in a covered saucepan over low to medium-low heat, stirring gently around the fish, until the center reaches 165°F (74°C); check with a food thermometer. Add a spoonful of stock or water if the broth has thickened. You can also microwave a portion in a covered, microwave-safe dish, stirring gently partway through and checking the temperature in more than one spot. Do not reheat the same portion repeatedly, as the fish will become increasingly firm.

Frequently Asked Questions

Can I use frozen haddock?

Yes. Thaw it in the refrigerator, ideally overnight, then drain away any liquid and pat the fillets dry before cutting them. Adding fully frozen fish straight to the stew can cool the broth, release extra water, and make the cooking time unpredictable. If you are short on time, thaw sealed fish in cold water, changing the water every 30 minutes, and cook it immediately once thawed.

How can I tell when haddock is done?

The most reliable check is a food thermometer inserted into the thickest piece: fish should reach 145°F (63°C), the USDA FSIS safe minimum. At that point, haddock is opaque and flakes with gentle pressure. Because pieces vary in thickness and stoves vary in heat, use the temperature rather than the seven-minute estimate alone; remove the pot from the heat once the fish reaches the target.

Can I make the stew ahead?

You can prepare the onion, pepper, garlic, and measured ingredients earlier in the day and refrigerate them separately. For the best fish texture, cook the potato and tomato broth first, cool and refrigerate it promptly, then bring it back to a simmer and add the fish, peas, and olives shortly before serving. If you make the entire stew ahead, reheat it gently to 165°F (74°C); the haddock may be softer after reheating.

What can I use instead of fish stock?

Use low-sodium chicken or vegetable stock if fish stock is not available, or use water with a little extra salt and lemon at the end. Fish stock gives the broth a more distinctly seafood character, while chicken or vegetable stock makes it milder. Avoid a strongly flavored stock that would overpower the paprika and haddock, and season only after the olives have been added.

Is this stew spicy?

No. Smoked and sweet paprika bring a warm, savory flavor rather than chile heat. To make a mildly spicy version, add a small pinch of cayenne or red pepper flakes with the paprika, then taste the broth before adding more. For guests with different preferences, keep the pot mild and put chile flakes on the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).