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Mediterranean Fish Stew Recipe

Mediterranean Fish Stew Recipe - 4-6 servings


4 tablespoons olive oil

1 onion, peeled and finely sliced

5 garlic cloves, peeled and finely sliced

1 fennel bulb, trimmed and finely chopped

3 celery sticks, trimmed and finely chopped

400 g can chopped tomatoes with Italian herbs

1 tablespoon freshly chopped oregano

1 bay leaf

1 teaspoon saffron strands

750 ml pints fish stock

3 tablespoons dry vermouth

Salt and freshly ground black pepper

225 g thick haddock fillets

225 g sea bass or bream fillets

225 g raw tiger shrimps, peeled


Heat the olive oil in a large saucepan. Add the onion, garlic, fennel and celery and cook over a low heat for 15 minutes, stirring frequently until the vegetables are soft and just beginning to turn brown. Add the canned tomatoes with their juice, along with the oregano, bay leaf and saffron strands. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the fish stock and vermouth and season to taste with salt and pepper. Bring to the boil. Reduce the heat and simmer for 20 minutes. Wipe or rinse the haddock and bass fillets and remove as many of the bones as possible. Place on a chopping board and cut into 5 cm cubes. Add o the saucepan and cook for 3 minutes, then add the shrimps and cook for a further 5 minutes. Adjust the seasoning to taste and serve.

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