Recipes by type‎ > ‎Fish‎ > ‎

Fish stew

There are all sorts of fish stews styles - Mediterranean, spicy North African, and this - rather simple, but nourishingly so.  Most of this can be cooked in advance, adding the last few bits about half an hour before eating.  I tend to add the fish fillet in whole, as it crumbles of its own accord after a bit of cooking - saving a few minutes cutting time. 
  • half onion, chopped
  • large knob butter
  • dash olive oil
  • 1 carrot, diced
  • 1 leek, sliced in half lengthways, then sliced relatively thin
  • 1 celery stick, sliced
  • 1 glass white wine
  • 1-2 pints fish stock
  • 2 tsp dill
  • 1 small sweet potato, diced
  • 1 large tomato, chunked (or a splash of passata if tomatoes not in season)
  • twist lemon
  • 2 large pollack/ coley fillets
  • large handful fresh parsley leaves, chopped
  • seasoning
  • blob sour cream if there is any in fridge
  1. In a large casserole pan fry the onion in the butter and oil until golden. 
  2. Add the carrot, leek and celery, coat well in the fat and cook for a couple of minutes.
  3. Add the wine and fish stock. Bring to the boil, reduce to a simmer and add the dill.  Simmer away until the vegetables are tender.  If there is too much liquid, keep the lid off to reduce. If it is getting too dry, add more liquid and/ or put a lid on. 
  4. Leave until about half an hour before you want to eat.
  5. Add the sweet potato and tomato. Simmer again until cooked but before either gets a chance to turn to mush.  
  6. Add a twist of lemon and the fish fillets, whole, and bubble away until the fish is cooked. Take care it does not get too dry. 
  7. Season, add the parsley and serve with a blob of sour cream if you have any.