Fish Stew


You can use any fish in this receipt but I flavour the fleshier ones such as monk, coley and red mullet which all give a good flavour. Ask your fishmonger to fillet and clean them. If you like you can add spoonfuls of aioli to the finished stew, once in the bowl.


  • 750g/lb assorted fish, cut into chunks
  • 1 tbsp olive oil
  • 25g/1oz butter
  • 1 large onion, chopped
  • 1 large leek, white part only, chopped
  • 2 celery sticks, de-fibred and chopped
  • 2 cloves of garlic, finely chopped
  • 115g/¼lb mushrooms, finely sliced
  • 2 potatoes, peeled and chopped
  • 3 large tomatoes, skinned and chopped
  • 150ml/5fl oz white wine
  • 300ml/10fl oz water
  • 1 bouquet garni
  • 2 bayleaves
  • salt and freshly ground pepper
  • 1 tbsp chopped parsley
  • pinch of saffron


Fry onion, leek, celery, garlic, mushrooms and potatoes in the oil and butter until the onion begins to brown. Add the chopped tomatoes. Add the fish. Cover with wine and water. Add the bouquet garni, bayleaves and salt and pepper to taste. Bring to the boil and simmer for 12-15 minutes. Add the parsley and the saffron before serving.