Try this seafood stew recipe, then check out our vegetarian stew.
Ingredients
- tomatoes 4
- clams 300g, cleaned
- mussels 300g, cleaned
- olive oil
- shallots 2, finely chopped
- garlic 4 cloves, chopped
- saffron large pinch
- thyme 3-4 sprigs
- Pernod
- white wine 400ml
- firm white fish 750g, choose msc-certified sustainable species such as cape hake, gurnard and pollack cut into large chunks
- fish stock 400ml
- parsley or basil small bunch, chopped
Method
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Step 1
Halve and season the tomatoes, roast at 220c/fan 200c/gas 7 for 20 minutes, then roughly chop. Throw away any shellfish that won’t close when tapped.
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Step 2
Heat 2 tbsp olive oil in a large pan and cook the shallots and garlic until soft but not coloured. Add the tomatoes, saffron and thyme and stir.
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Step 3
Add a splash of pernod and flambé. Shake the pan to extinguish the flame and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and enough stock to just cover it. Simmer for 8-10 minutes.
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Step 4
Remove the thyme and season. Discard any clams or mussels that haven’t opened. Sprinkle with parsley or basil and serve with bread.
Check out our best Spanish recipe

Nutritional Information
- Kcals 313
- Fat 8.7g
- Saturates 1.3g
- Carbs 9.6g
- Fibre 1.6g
- Protein 40.3g
- Salt 1.41g