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Tuscan-inspired fish stew

Tuscan-inspired fish stew

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Dolly Alderton on episode 5, season 2 of Dish, the Waitrose podcast. To drink, it was served with a Champagne cocktail

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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  • 1 tsp fennel seeds
  • 2 tbsp Essential Olive Oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 200ml white wine
  • 400g can Cirio Polpa Tuscan Chopped Tomatoes
  • 500ml fresh Cooks’ Ingredients Fish or Vegetable Stock
  • 2 x 200g packs cooked Scottish mussels
  • 300g pack frozen squid rings, defrosted
  • 200g Essential Hake Fillets, each cut into 4 quarters
  • Chopped flat leaf parsley, lemon wedges and crusty bread, to serve


  1. Heat a large, shallow casserole dish or sauté pan for which you have a lid over a medium-high heat. Toast the fennel seeds for 1 minute until fragrant, then crush in a pestle and mortar and set aside. Add the oil to the pan and sweat the onion and garlic, stirring regularly, for 8 minutes, then add the crushed fennel and fry for another 1 minute.

  2. Tip the wine into the pan and simmer until reduced by half, then add the tomatoes and stock. Simmer vigorously for 15 minutes to reduce the liquid and intensify the flavours.

  3. Reduce the heat to medium and nestle the mussels, squid and chunks of hake into the stew. Cover with a lid and cook for 7 minutes, giving everything a good shake from time to time. Discard any unopened mussels, and ensure everything is piping hot and the hake is opaque and flaky. Allow the stew to stand, covered, for 2 minutes before serving with parsley, lemon wedges and crusty bread.

Cook’s tip

This dish is based on 'Cacciucco', a Tuscan stew that traditionally contains five types of fish and seafood. Adapt the recipe as you wish – Angela suggests using a mix of your favourite fresh and frozen fish and seafood.

And to drink...

Villa Antinori Bianco Toscana, Italy (75cl), is a fresh, floral Tuscan white wine that can also be used as an ingredient in this recipe.


Typical values per serving when made using specific products in recipe


1,841kJ/ 423kcals



Saturated Fat












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