Mediterranean fish stew with garlic toasts

Mediterranean fish stew with garlic toasts

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(12 ratings)

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Cooking time

Prep: 35 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 8

Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
411
protein
39g
carbs
28g
fat
16g
saturates
2g
fibre
3g
sugar
8g
salt
1.17g

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • 1 red chilli, finely chopped
  • 2 tbsp tomato purée
  • 1kg tomatoes, roughly chopped
  • 200ml white wine
  • 350ml fish stock
  • 3 strips orange zest
  • 1kg skinless halibut fillets, cut into large chunks
  • 500g clams
  • 400g large raw prawns
  • handful flat-leaf parsley, chopped

For the garlic toasts

  • 1 large ciabatta loaf, cut into 1cm slices
  • 5 tbsp olive oil
  • 2 garlic cloves, halved

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Method

  1. To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
  2. Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
  3. Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.

Recipe from Good Food magazine, August 2010

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Comments

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melpoolie's picture

Used mussels and cod loin - absolutely wonderful!

lpmagica's picture
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Wonderfull! Do not ignore the orange zest.

birdy30's picture

Yum yum. I added fennel and star anise to this. You can use any white fish so don't have to stick to halibut.

petesfanny's picture
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I used cod loin, missed out the clams and used less stock. Will defo cook again - delicious

jeanettemcqueen's picture

made this dish tonight in my new copper saute pan, absolutely loved it. Used hake, raw prawns, mussel meat and squid, the sauce was lovely and very tasty and we will definitely be having this dish again. We love going to Portugal and always order cataplana and this dish was right up our street.

bogbrush14's picture
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absolutely delish - made this for my parents the other night and they said it was the best thing I'd ever made! Used haddock and a pack of mussels, prawns and squid from sainsburys. Added more orange zest than it says and it was lovely.

wasabiloco's picture

I live on the Caribbean (yippee!). Anyway, we have lots of fresh fish. I am always looking for new ways to prepare it.

This looks great! Will probably have to stick with wahoo, mahi mahi and marlin. I am incredibly optimistic!

Thanks for the great recipe.

Cheers,
Rico

darrenbell284's picture
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Had a mare at the supermarket, so ended up making this with just sea bass and prawns. It was absolutely delicious. Will be trying again very soon with a different fish combo - like ShannE I would like to try with monkfish as I think the texture will work really well.

shanne2849's picture

Tried this recipe for my mum and her bf and they loved it. Not a fish person but would suggest making it with monkfish, cod and hake and make it with mediterreanan bread was so nice. Will use it so many times :)

stef9134's picture

Great recipe, now a family favourite. Halibut is extremely expensive, so I used conga eel and / or coley, conga worked brilliantly, and very cheap! Will be cooking this many times.

dottie31's picture
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"Fantastic" Thought that we would have a lighter option for New Years Day after all the Christmas naughty foods.
Again Halibut was very expensive mine cost £40. So a bargin to get it at £25. Will definatley have this again.

jim_lad's picture
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Delicious, used different seafood combo and lemon zest rather than orange, worked superbly.

emilyshort's picture
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Lovely, and impressive main course! Loved the orange hint of flavour. Halibut is VERY expensive - 1kg cost me £25, so was not a cheap dish to put together!! I would also use less stock - once the fish and clams are added, they create mose juice, and it was maybe a little watery when serving!

pollyparrot2's picture

In answer to empresschu: fish stock is the fish equivalent of chicken or vegetable stock used in chicken or vegetable dishes. You can make your own, use a fish stock cube from a packet available in supermarkets or buy it fresh in a carton in some supermarkets.

angiesansom's picture
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Easy and very tasty recipe to follow.

empresschu's picture

What's fish stock???

arisarak001's picture
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awesome dish, easy to make as well !

cscollins's picture

This is a wonderful dish and always goes down well with my family. We use mussel meat instead of clams and any white fish works well. Chopped tinned tomatoes are good too. Perfect Mediterranean dish.

duffer79's picture
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Very delicious!! Did not have any clams so did not add them, not really needed.
Mine was not as thick as the picture so might not add as much stock next time.

michela7's picture
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Easy, tasty, really healthy and low-fat!!!

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