Fish stew from the Charente

Chaudrée Charentaise

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This must be the most simple fish stew that I have ever come across. I suppose this is all down to the quality of the produce; it’s so good that the dish can remain uncomplicated and still delight. Next time you pass an abundant fish counter, buy some fish and treat yourself to this lovely stew.


  • 400 g (14 oz) potatoes
  • 2 tomatoes
  • 400


Preheat the oven to 180°C/350°F/Gas 4. Boil the potatoes in their skins for 10 minutes then, when cool enough to handle, peel each potato and cut into about 4 slices.

Make a nick in the skin of each tomato, plunge into a bowl of boiling water for 12 seconds, then remove and, wh