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Seafood stew


  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, crushed
  • 2 x 400g cans diced tomatoes
  • 1 cup fish or vegetable stock
  • 1/2 cup dry white wine
  • 1 dried bay leaf
  • pinch of sugar
  • 1kg firm white fish fillets
  • 12 medium green prawns
  • 12 mussels
  • 1/2 cup chopped flat-leaf parsley
  • zest or grated rind of 1 lemon


  1. Heat olive oil in a large heavy-based saucepan over medium-low heat. Add onion, celery and garlic. Cook for 5 minutes, until soft.
  2. Add tomatoes, stock, wine and bay leaf. Bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.
  3. Cut fish into 3cm chunks. Peel prawns, leaving tails on, and devein. Scrub mussels and remove beards.
  4. Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels. Spoon into bowls and top with parsley and lemon rind.