Mediterranean Fish Stew

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    671

Saffron, fennel and orange rind add bright, floral aromas to this simple fish stew. The squid and mussels cook quickly so add them towards the end.

recipe updated 8 Jun 2020

Ingredients

  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fennel bulb icon
    Fennel bulb
    2
  • Saffron threads icon
    Saffron threads
    1 teaspoon
  • Mussels icon
    Mussels
    160 g
  • Fish fillet icon
    Fish fillet
    800 g
  • Olive oil icon
    Olive oil
    4 tablespoons
  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    5
  • Orange peel icon
    Orange peel
    1
  • Tomato purée icon
    Tomato purée
    4 tablespoons
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    800 g
  • Sugar icon
    Sugar
    2 teaspoons
  • Fish stock icon
    Fish stock
    500 ml
  • Squid icon
    Squid
    250 g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Colander
  • kCook icon Cutting board

Step preview

  1. Add mussels to a clean colander
  2. Clean thoroughly
  3. Add fish fillet to a clean cutting board
  4. Slice
  5. Season with salt & pepper
  6. Add olive oil to a clean Dutch oven
  7. Heat - medium heat
  8. Add onion to the Dutch oven
  9. Fry while stirring occasionally - 5 min
  10. Add fennel bulb to the stew
  11. Fry while stirring occasionally - 10 min
  12. Add garlic clove and orange peel to the stew
  13. Fry - 2 min
  14. Add tomato purée, tinned chopped tomatoes, sugar and fish stock to the stew
  15. Crumble saffron threads over the stew
  16. Simmer gently - 15 min
  17. Transfer fish to stew
  18. Reduce heat and cover
  19. Cook - 5 min
  20. Add squid to the stew
  21. Scatter mussels over stew and cover
  22. Cook - 5 min
  23. Serve
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