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Spanish-style Fish Stew

4 servings


No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

27.6 g
11.2 g
1.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 281
  • Fat 12.8 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 71 mg
  • Sodium   586 mg
  • Carbohydrate 11.2 g
    • Fibre   1.9 g
    • Sugars  
  • Protein 27.6 g
    • Vitamin A 4 %
    • Vitamin C 50 %
    • Calcium 9 %
    • Iron 22 %


Chop the tomatoes and place in a bowl; ensure any tomato juice on the board or in the can goes along for the ride. Remove the sausage from its casing, pull the meat into small nuggets and set in a second bowl.

Heat the oil in medium-sized pot set over medium heat. Add the onion, garlic and chorizo and cook until the onions are tender and the sausage is cooked through, about 5 minutes. Add the wine, bay leaf and saffron and bring to a simmer. Simmer until the wine has reduced by half. Add the tomatoes, return to a simmer, and simmer 2 minutes more. Stir in the fish and simmer until cooked through, about 5 minutes. Spoon the stew into bowls, sprinkle with parsley and serve.

Note: Saffron threads are sold in bottles in the herb and spice aisle.

Serving Suggestions

Serve the stew with boiled potatoes or steamed rice and one of the crusty, fresh-baked breads sold in our bakery department. You could also dollop some aioli (garlic-flavoured mayonnaise) on the stew. To make it, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 Tbsp. lemon juice, 2 tsp. chopped fresh parsley or tarragon, 1/4 tsp. paprika, and salt and freshly ground black pepper to taste in a bowl. Cover and refrigerate until needed.

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