Fish stew recipes
Our top 3 of 10 Fish stew recipes
- Brazilian Lime Fish Stew
- Fennel and Fish Stew
- Fish Stew with Fennel
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- 10 ml Sunflower Oil (to fry fish)
- 10 ml Sunflower Oil (for the sauce)
- 75g Monkfish (1 inch diced)
- 75g Salmon (1 inch diced)
- 75g Cod or hake (1 inch diced)
- 2 Juice of Brazilian limes
- 2 cloves Garlic (chopped finely)
- 3 Shallots (chopped finely)
- 25g Ginger (Approx. 1 inch, peeled and
- 0.5 Fresh red chilli (chopped finely)
- 150 ml Double cream
- 150 ml Coconut milk
- 1.5 tsp. Fresh parsley (chopped finely)
- 1 tsp. Cornflour (diluted with a little cold water)
- 1 tsp. Caster sugar
- 1. Heat the oil in a frying pan and gently fry the garlic,
- shallots, ginger and chilli for around 5 minutes.
- 2. Add the coconut milk, double cream and sugar and bring to the boil.
- 3. Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook
- for a further 4-5 minutes.
- 4. Lastly, stir in the lime juice and parsley.
- 5. Place sunflower oil in a frying pan and on a high heat, fry the diced fish until
- golden brown around 3-4 minutes, then add the sauce into the frying pan and
- gently mix. Serve with rice.
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- 250g white fish skinned and cut into bite sized pieces
- 250g King Prawns
- 250g mussels. cleaned and de-bearded (discard any that don't close when tapped on the sink)
- 1 fennel bulb. thinly sliced
- 1tsp Paprika powder
- Pinch Dried chilli flakes
- 150ml White wine
- 300ml Fish Stock
- 2 garlic cloves. crushed
- Bunch fresh parsley. chopped
- 2 Red Chillies. deseeded and finely sliced
- 1 tin Plum Tomatoes
- Heat some oil in a large pan and fry the garlic for 3 minutes. Then add the fennel for 5 minutes until soft. Tip in the dried chillies and paprika along with the wine and simmer. After 5 minutes add in the tomatoes and stock and simmer for 15 minutes. Then add the White fish for 5 minutes and then the prawns and mussels for a further three minutes. Serve hot, garnished with the red chillies and parsley and some fresh crusty bread.
Use one type of white fish or a mixture. Monkfish is particularly suitable for fish stews as its firm flesh holds its shape when cooked. Variations: If the mild aniseed flavour of fennel is not to your taste, try a chopped green or yellow pepper or 2 small chopped courgettes, just as good!
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- 250g/9oz potatoes, peeled and cut into 2cm/¾ in chunks
- 150g/5oz broad beans
- 2tbsp vegetable or sunflower oil
- 1 red onion, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- 1 head of fennel, trimmed and chopped
- ½ yellow pepper, deseeded and chopped
- 1tsp paprika
- 150ml/¼ pt dry white wine or fish stock
- 400g/14oz tin of chopped tomatoes
- 2tbsp Kikkoman Soy Sauce
- 550g/1 ¼lb fish fillets, eg monkfish, haddock or hake, skinned and cut into 2.5cm/1in pieces
- 175g/6oz raw prawns, peeled
- 1. Boil the potatoes and beans for 5 minutes until the beans are tender and the potatoes still firm. Drain, set the potatoes aside and cool the beans under cold water before slipping off their outer skins.
- 2. Heat the oil in a large pan and gently fry the onion for 5 minutes. Add the garlic, fennel, pepper and par-boiled potatoes and fry for a further 5 minutes, stirring occasionally.
- 3. Add the paprika, fry for 2 minutes, then add the wine or stock, tomatoes and soy sauce. Cover and leave to simmer for 15 minutes or until the potatoes are tender.
- 4. Add the fish, prawns and broad beans and simmer for a further 5 minutes until the fish and prawns are cooked and the beans heated through. Serve at once with crusty bread.