Dad and Donna’s Fish Stew

A good dish to prepare in advance and finish when your guests are ready to eat;


  • 1 medium white onion
  • 3 cloves garlic, minced
  • 1 carrot
  • 1 can chopped tomatoes
  • 500ml fish stock – home made with the fish bones if you can, reduce normal recipe by half for strength
  • 1 glass or white wine (175ml)
  • 25 pitted black olives
  • 1 bay leaf
  • Small handful of parsley
  • About 2lb mixed fish – (white fish, red mullet, scallops, prawns) whatever you fancy
  • 20 or so mussels


  1. Prepare mussels
  2. Sauté finely diced onion and carrots until soft, do not brown
  3. Add garlic for final 30 seconds of sauté
  4. Add tomatoes, black olives and bay leaf, salt and pepper and simmer for about 15 minutes
  5. Add wine and boil for a couple of minutes to reduce
  6. Add fish stock and parsley, cook for 5 minutes
  7. Remove bay leaf
  8. Blend in a food mixer
  9. Return blended sauce to a clean serving pan
  10. Season to taste

You can pause here until you are just ready to serve;

  1. Warm stew
  2. Place fish chunks and mussels into stew, cover and simmer for 2-3 minutes
  3. Garnish with parsley.

Serve with plenty of crusty bread.

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