Fisherman’s stew

June 25, 2009 (Last Updated: January 11, 2019)
Fisherman’s stew recipe

Scoop up the sauce with loads of crusty bread – a meal in itself.

TO DRINK: Bellingham Fair Maiden contains six grape varieties, with the emphasis on chenin. It is a gorgeous combination of white wine flavours (spice, fruit and herbs) that will stand up to this dish’s intricate flavours.

Fisherman’s stew

Serves: 4
Cooking Time: 40 mins


  • 30ml (2 tbsp) olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, seeded and chopped
  • a pinch of saffron threads
  • sea salt and freshly ground black pepper, to taste
  • 2 x 400g tins chopped tomatoes
  • 15ml (1 tbsp) tomato paste
  • 180ml (¾ cup) white wine
  • 400g baby potatoes, halved
  • 350g mixed, cleaned shellfish (such as mussels and prawns)
  • 700g fish fillets
  • a large bunch of fresh flat-leaf parsley, finely chopped



Heat the olive oil in a large pan. Add the onions, garlic, chilli, saffron and seasoning and sauté over a gentle heat for 10 minutes.


Add the tomatoes, tomato paste, wine and potatoes. Bring to the boil then simmer to reduce some of the liquid, about 5 minutes.


Add the shellfish and then carefully lay the fish fillets on top. Cover with a lid and simmer for a further 10 minutes.


Just before serving add lots of parsley and stir the seafood through the sauce.

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