Try this Mediterranean fish stew, then check out our vegetarian stew and quick fish stew.


  • olive oil
  • 2 cloves garlic, sliced
  • a small bulb fennel, halved and shredded
  • a pinch (optional) dried chilli flakes
  • 1 tsp paprika
  • 150ml white wine
  • 1 × 400g tin plum tomatoes
  • 300ml chicken stock
  • 400g firm white sustainable fish, cut into chunks
  • 250g cooked peeled prawns
  • a bunch chopped flat-leaf parsley


  • STEP 1

    Heat 2 tbsp olive oil in a large, wide pan. Add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. Add the chilli and paprika, then tip in the wine and simmer until almost gone.

  • STEP 2

    Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. Turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.

  • STEP 3

    Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.


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