Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Simple fish stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Simple fish stew

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    Olive oil spray
    2 shallots, thinly sliced
    150g baby fennel, thinly sliced
    2 garlic cloves, finely chopped
    400g Waitrose classic vine tomatoes, finely chopped
    100ml Waitrose fi no sherry
    500ml chicken or vegetable stock
    Grated zest and juice of 1 orange
    600g Waitrose line caught Cornish pollack, or other white fish, skinned, boned and cubed
    200g Waitrose raw peeled indonesian king prawn tails
    4 tbsp chopped flat leaf parsley


    1. Spray a large pan with olive oil and cook the shallots, fennel and garlic for 5 minutes until golden. Add the tomatoes and cook for 2-3 minutes until they soften and become pulpy.

    2. Add the sherry and bubble vigorously for a couple of minutes. Stir in the stock, orange zest and juice, then bring to the boil and simmer for 15 minutes.

    3. Gently stir in the fi sh and prawns. Cover and simmer for 5 minutes until both are cooked through. Stir through the parsley, ladle the stew into wide bowls and serve with crusty French bread and a green side salad.

    Your recipe note

    Edit your recipe note


    When Scottish rope-grown mussels are in season, add 500g (discard any that remain open after a sharp tap) in step 3 when you stir in the fi sh and prawns. They should take about fi ve minutes to cook, so discard any that are still closed at this point.


    Average user rating

    4 stars