Mediterranean fish stew

    1 hour 5 min

    A fabulous yet surprisingly inexpensive dish – serve with crusty bread to mop up the delicious juices.

    17 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 onion, chopped
    • 1 leek, trimmed and sliced
    • 2 garlic cloves, finely chopped
    • 1 celery stick, sliced
    • 400g can chopped tomatoes
    • 1 tbsp tomato purée (preferably sun-dried)
    • 450ml fish stock
    • 150ml dry white wine
    • 1 bay leaf
    • 250g whiting fillets, cut into chunks
    • 250g haddock fillets, cut into chunks
    • 125g chilled seafood selection
    • 2 tbsp Pernod (optional)
    • salt and freshly ground black pepper
    • 2 tbsp shredded fresh basil to garnish

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Heat the oil in a large heavy-based saucepan. Add the onion and leek and cook over a moderate heat, stirring frequently, for 5 minutes, until beginning to soften. Stir in the garlic and celery and cook for 2 more minutes.
    2. Add the tomatoes with their juice, the tomato purée, fish stock, wine and bay leaf. Bring to the boil, then lower the heat, cover and simmer for 30 minutes. Season with salt and pepper.
    3. Stir in the white fish, cover and cook for 5 minutes, then stir in the seafood. Re-cover and cook gently for a further 2–3 minutes until the white fish is cooked and the seafood is heated through.
    4. Remove the bay leaf and stir in the Pernod, if using. Ladle the stew into a warmed tureen or individual bowls and sprinkle with shredded basil to serve.


    If buying from a wet fish counter, ask for the fish bones and use them to make stock.

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    Reviews in English (2)


    Very tasty. Witht eh liquor had been thicker. Left our bay leaf and Pernod through personal taste. Otherwise a good easy recipe  -  17 Apr 2010


    I didn't enjoy this so much, I think there are better recipes on this site for much the same thing. It wasn't bad, it's just i've had better. Try looking for italian braised cod (also on allrecipes), it's far nicer and simpler to make.  -  28 Sep 2008