Prawn & Fish Stew Recipe – Chilli, Thyme & Potato Delight

Last Updated on 2 months by Neha Deshmukh

Prawn & Fish Stew Recipe – Chilli, Thyme & Potato Delight

Introduction

There’s just something so comforting about a hearty stew, isn’t there? Especially when it’s brimming with fresh seafood and warming spices. I first stumbled upon a version of this prawn and fish stew during a trip to Goa, and it instantly reminded me of the coastal flavours my grandmother used to make. This recipe is my take on that memory – a beautiful blend of Indian-inspired spices with a Portuguese-influenced seafood stew. It’s surprisingly easy to make, and absolutely bursting with flavour. You’ll be wanting to make this again and again!

Why You’ll Love This Recipe

This prawn and fish stew is a winner for so many reasons. It’s a complete meal in one pot, perfect for a cozy night in. The combination of succulent prawns and flaky fish, alongside tender potatoes and carrots, is simply divine. Plus, the chilli powder and thyme create a flavour profile that’s both warming and incredibly fragrant. It’s a little bit different, a little bit special, and guaranteed to impress.

Ingredients

Here’s what you’ll need to create this delicious prawn and fish stew:

• 5 jumbo prawns (shell on)
• 500 grams kingklip or any firm white fish
• 2 tbsp light olive oil
• 1 onion (finely chopped)
• 2 bay leaves
• 4 garlic cloves (smashed and chopped)
• 1 tsp fresh thyme leaves
• 3 celery stalks (chopped)
• ½ cup chopped carrots
• 2 small potatoes (peeled and cubed)
• 2 tsp chilli powder
• 3 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Choosing the right fish is key. Kingklip is fantastic because it holds its shape beautifully, but any firm white fish like cod, haddock, or even basa will work wonderfully. Don’t be afraid to experiment!

The chilli powder and thyme are a match made in heaven. The chilli adds a lovely warmth, while the thyme brings an earthy, aromatic note. I often use Kashmiri chilli powder for a vibrant colour and milder heat.

This stew has a lovely coastal influence, reminiscent of Goan cuisine where Portuguese flavours have blended beautifully with Indian spices. It’s a testament to how food can tell a story!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate those prawns. In a bowl, toss the prawns with 1 tsp of chilli powder and a pinch of salt. Let them sit for about 30 minutes – this really helps to infuse them with flavour.
2. Now, heat the olive oil in a large saucepan over medium heat. Add the prawns and fry for about 1 minute per side, until they turn pink and slightly opaque. Remove them from the pan and set aside.
3. In the same pan, add the chopped onion, thyme, and celery. Sauté until the onions become translucent, about 5-7 minutes.
4. Add the smashed and chopped garlic and fry for another minute, until fragrant. Stir in the remaining chilli powder and cook briefly – about 30 seconds. Be careful not to burn the garlic!
5. Add the cubed potatoes and chopped carrots to the pan. Sauté for about 5 minutes, stirring occasionally.
6. Pour in the water, add the bay leaves, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer until the vegetables are tender – around 15-20 minutes.
7. Remove the bay leaves. Now, for a slightly thicker stew (totally optional!), you can use an immersion blender to partially blend the stew. I like to leave some chunks for texture.
8. Return the pan to medium heat. Gently add the fish and cook for about 2 minutes, until it’s opaque and flakes easily with a fork.
9. Finally, add the marinated prawns back to the pan and cook for just a minute or two, until heated through. Turn off the heat.
10. Garnish with freshly chopped parsley and a squeeze of lemon juice. Serve immediately with crusty bread for soaking up all that delicious sauce!

Expert Tips

• Don’t overcook the fish or prawns! They’ll become tough.
• Taste as you go and adjust the seasoning accordingly.
• For a richer flavour, use fish stock instead of water.
• A splash of white wine during the sautéing stage adds a lovely depth of flavour.

Variations

• Spice Level Adjustment: If you prefer a milder stew, reduce the amount of chilli powder. For a fiery kick, add a pinch of cayenne pepper!
• Seafood Substitutions: Feel free to swap the kingklip for other firm white fish, or even add some mussels or clams.
• Coconut Milk Variation: For a creamier, more tropical flavour, replace 1 cup of water with 1 cup of coconut milk. My friend, Priya, swears by this!
• Festival Adaptation: This stew is wonderful for Christmas or the Winter Solstice. Add a few star anise to the stew while simmering for a festive aroma.

Serving Suggestions

This prawn and fish stew is fantastic on its own, but here are a few ideas to complete the meal:

• Serve with a side of crusty bread for dipping.
• A simple green salad adds a refreshing contrast.
• Steamed rice is also a great accompaniment.

Storage Instructions

Leftover stew can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

FAQs

• Is this stew better made a day ahead? Absolutely! The flavours actually meld together even more beautifully overnight.
• Can I use different types of potatoes in this stew? Yes, you can! Red potatoes or Yukon Gold potatoes would also work well.
• What is a good substitute for Kingklip? Cod, haddock, or basa are all good options.
• How can I adjust the thickness of the stew? If you prefer a thicker stew, blend more of the vegetables. You can also add a slurry of cornstarch and water.
• Can I freeze leftover prawn and fish stew? While you can freeze it, the texture of the fish and prawns might change slightly. It’s best enjoyed fresh!