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Mediterranean fish stew recipe

Mediterranean fish stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

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

14 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(2)

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 this site), it's far nicer and simpler to make.-28 Sep 2008

Mediterranean fish stew

Heat the oil in a large pan, add the onion and cook over a very low heat for 10min or until soft. Add the garlic, tomato purée and saffron cook for 2min.

Add the potatoes and fish stock, bring to the boil, reduce the heat and simmer for 15&ndash20min or until the potatoes are nearly cooked. Add the fennel and tomatoes and cook for a further 5min.

Put the flour and cayenne pepper into a large plastic bag and season with salt and freshly ground black pepper. Add the cod and monkfish and toss together until completely coated. Tip into a sieve and shake away any excess flour.

Add the fish to the simmering stew and poach gently for 3min until cooked. Don&rsquot allow it to boil too fiercely as the fish will break up. Add the prawns and cook for 1min or until pink.

Pour the brandy into a ladle, hold over a gas flame, ignite with a match and, when subdued, pour into the stew. Season to taste with salt and freshly ground black pepper, then add the chopped parsley. Serve with the croûtes spread with rouille or mayonnaise and topped with Parmesan.

To freeze: Cool the stew quickly after adding the brandy. Pack in a sealable container and freeze for up to three months.

To serve: Thaw overnight at cool room temperature. Reheat gently in a pan, add the chopped parsley and serve as above.

Recipe Summary

  • 1 onion, chopped
  • ½ green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 (14 ounce) cans chicken broth
  • 1 (8 ounce) can tomato sauce
  • 2 ½ ounces canned mushrooms
  • ¼ cup sliced black olives
  • ½ cup orange juice
  • ½ cup dry white wine
  • 2 bay leaves
  • 1 teaspoon dried basil
  • ¼ teaspoon fennel seed, crushed
  • ⅛ teaspoon ground black pepper
  • 1 pound medium shrimp - peeled and deveined
  • 1 pound cod fillets, cubed

Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.

Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Mediterranean Fish Stew Recipe

I had some friends over for dinner recently on a Friday and remembered that it is Lent. Lent starts about 40 days before Easter on Ash Wednesday and ends the day before Easter. It is a very holy time for many Christians and I remembered observing as a child. Traditionally no meat is eaten on Fridays, but fish is acceptable. During Lent, many observers also give up something pleasurable or something that might be a challenge to go without. When I was much younger, I asked my mother if I could give up beef or chicken (which I didn’t like) or going to CCD classes (which I really didn’t like.) And she always instructed me that I was missing the point. If I needed some ideas, my mother suggested perhaps my sisters and I could give up bickering with each other. I understand my mother so much more now.

Whether you observe Lent or not, I think you should make this absolutely delicious fish stew. My family doesn’t love fish as much as I do, although they never complain when I make it. There are certainly recipes they like more than others, like fish tacos (and who can blame them?) or poached salmon (“because it doesn’t taste fishy.”) This fish stew was a hit when I made it because all the fish is mixed with other stuff, Mr. Picky explained. Whatever works!

This stew is brothy like a soup, but full of all sorts of chunkiness like a stew and you can easily make a meal out of it with a piece of crusty bread. So I’ll call it a stew. When I put this together the first time, I was thinking more bouillabaisse, the classic French seafood soup, and less cioppino, the zesty Italian tomato fish stew. Either way I think this is the perfect light, but warming dinner. It also cooks in a very short amount of time, so you’ll have it on the table in less than half an hour. You can also adjust the amount of fish in the recipe without adjusting any other ingredient. If you want lots of fish because this is your main course, then add another 3/4 pound. If you’d like to use a mix of seafood, such as shrimp, scallops or mussels, those would all work well too. The only thing I would advise is NOT to skip the butter. If you have to go dairy-free, use Earth Balance. I tried this with all olive oil and surprisingly it wasn’t nearly as good. In fact, in my next life I’m going to double the butter. And if you live where the temperature has been freezing since Thanksgiving and you’ve more snow storms than the previous 10 years combined, I give you permission to use as much butter and wine as you want in this recipe. You’ve earned it!

Prepare the seasoned flour by combining the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, paprika and onion powder onto a large plate. Stir well to combine.

Pat the cod dry with paper towels then dredge the cod into the seasoned flour until coated on both sides.

Heat olive oil in a large stockpot or Dutch oven until shimmering.

Add the seasoned cod and cook until browned – about 4 minutes each side. Remove the fish from the pot and reserve it on a plate.

By cooking the cod first, you are adding flavor to the pot, which flavors the vegetables and broth when you scrape up the brown bits from the fish.

Meanwhile, add the minced garlic and diced onion to the pot and saute for 1-2 minutes, scraping up browned bits from the bottom of the pan.

Add carrots, celery, bell pepper, and saute for an additional 2 -3 minutes, stirring often to soften the vegetables.

Add broth, diced tomatoes and remaining cumin, dried oregano, fresh thyme, salt and pepper to the soup.

Bring to a boil, then reduce to a simmer.

Add the cod back to the pot and simmer for 20 – 30 minutes until the carrots and potatoes are tender. Stir and gently break apart the cod so that it’s fully incorporated into the soup.

Top with freshly squeezed lemon juice and serve with crusty bread for a complete meal.

  • 1tsp olive oil
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • Bay leaf
  • Thyme, rosemary and oregano 1 sprig of each
  • Fish stock 350ml (12fl oz)
  • Dry white wine 150ml (1/4pt)
  • Firm white fish fillets, e.g. cod, halibut or monkfish 450g (1lb)
  • Fresh prepared mussels 450g (1lb)
  • Chopped tomatoes 400g can
  • Peeled prawns 225g (8oz), thawed if frozen
  • Chopped parsley 2tbsp

Heat the oil in a large saucepan and gently fry the onion and garlic for 5 mins, stirring, so they soften without browning. Set the onion and garlic to one side.

Tie together the bay leaf and herb sprigs and add to the saucepan. Pour the stock and wine into the pan.

Wash and pat dry the fish and cut the fillets into 2.5cm (1in) thick pieces and then add to the saucepan. Bring to the boil, add the mussels, cover and simmer for 5 mins.

Carefully stir in the chopped tomatoes and prawns and add the cooked onion and garlic. Season to taste. Bring back to the boil, cover, reduce to a gentle simmer and cook for a further 3-4 mins until piping hot, the fish is just cooked through and the mussels have opened.

To serve, discard the herbs and any mussels that haven’t opened. Ladle into warmed serving bowls, sprinkle with parsley and serve immediately.

Mediterranean Seafood Stew

In a medium bowl, crush the tomatoes and their liquid with your hands. Strain the liquid into a small bowl.

Meanwhile, in a large saucepan or medium dutch oven, heat the EVOO over medium-high heat. Add the fennel and scallion whites and cook, stirring occasionally, until lightly browned, 8 minutes. Add the garlic cook for 1 minute.

Add the strained tomatoes and cook, stirring occasionally, until the mixture is thick, about 5 minutes. Add the potatoes, strained tomato juice and 4 cups water season with salt and pepper. (Add more water if necessary to cover the potatoes.) Simmer until the potatoes are tender, about 15 minutes.

Gently stir in the fish and scallion greens and simmer until the fish is cooked through, about 5 minutes. Garnish with the fennel fronds.

Mediterranean Walleye Soup:

3 pounds of walleye and seafood in any combination (I added shrimp and lobster tails) 2 fennel bulbs cut top to bottom, then sliced thin cross-wise 1 large onion sliced thin 2 stalks celery sliced thin 8-10 cloves garlic, smashed ¾ cup peeled, seeded, and chopped tomatoes (fresh, or canned) 2 T tomato paste 8-10 cups seafood/fish stock/fumet (many recipes available online) ¼ teaspoon red pepper flakes 3 pinches of saffron threads 1 juiced orange 3 (2-3inch) strips orange zest ½- ¾ cup white wine Olive oil Kosher salt Chopped fresh parsley leaves

In a large soup pot heat about 2-3 tablespoons of olive oil over low-medium heat. Add the onion celery and garlic and cook until tooth tender. You don’t want them browned or caramelized, just sweated and tender.

Add the white wine, stock, orange juice, orange zest, tomato paste, red pepper flakes and saffron, and bring to a simmer. Simmer uncovered for about 45 minutes to reduce liquid by about 1/3.

Add the fennel and tomatoes. Cook for 20-30 minutes until fennel is tender.

Season the fish fillets with salt and pepper and cut into large chunks. If you are adding large shrimp and lobster tails, remove the shells, de-vein, and cut into chunks also seasoning with salt and pepper.

Carefully add walleye, seafood, and parsley to the pot and allow to cook, (essentially you are poaching the meats), stirring only once, or twice if necessary, until done. This only takes about 5 minutes. (You don’t want to beat apart the walleye by stirring.)

Ladle-up and serve in flat bowls with crusty bread, or large homemade croutons.

Add the fish and stir only once or twice, being careful not to break up the walleye. Krissie Mason

A note on making fish or seafood stock: Stock is really easy to make. Unequivocally it adds a depth and complexity to this soup that one simply cannot achieve from a bouillon cube, or a box of broth from the grocery shelf. You can easily pick up some shrimp in the shell at your local market, or save the fish heads and non-oily parts and carcasses after filleting your fresh catch. They work great! We had plenty of shrimp and lobster shells left over from our Christmas evening meal, so it offered the perfect opportunity to cook up a pot of stock. For more on fish stock, check out this link

Mediterranean Fish Stew

Mediterranean fish stew is an Italian fish stew with a mix of different types of seafood. Its flavor is dependent upon the variety of the seafood. In addition, it can be served with either rice or bread whichever you may prefer the most.

Health Benefits

It is one of the healthiest foods for you. The seafood mainly contains omega-3 and fatty acids which help in the growth of hair. It also has wonderful effects for your skin and eyes. Seafood is always a healthy option and a combination of all the different types is just brilliant.

Enjoy it with your family every weekend!

How to Make Mediterranean Fish Stew

  1. Take a non-stick frying pan.
  2. Heat up olive oil into it.
  3. Add chopped garlic, onion and shallots into the pan and fry it on high heat until it turns light golden.
  4. Now add all the fish, clams and lobsters into the pan.
  5. Sprinkle salt in the pan.
  6. Add chopped tomatoes in the pan.
  7. Mix it well then add the tomato sauce.
  8. Blend it all in a way that the tomato sauce gets to all the seafood inside the pan.
  9. Add white wine to the blend and let it simmer for a couple of minutes.
  10. Now add chopped basil into the pan.
  11. Cook it on low heat for a few minutes.
  12. Pre-heat your oven at 425 degrees Fahrenheit.
  13. Transfer the Mediterranean fish stew in an oven dish. Bake it for at least 30 minutes.
  14. Check the tenderness of the seafood before pulling it out of the oven.
  15. Once it is done, let it cool down and serve with rice or bread, whichever you like!
  • According to recent research, lobsters which are key ingredients in this stew can actually feel pain if they are boiled alive. So, make sure they are not alive when you cook this stew.

De-veining the shrimps before adding them into this stew is always a good choice because the shrimp vein is actually its intestine. It may carry harmful residue from the shrimp&rsquos meal that you would not like to consume.