Mediterranean fish stew with garlic toasts

Mediterranean fish stew with garlic toasts

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(17 ratings)

Prep: 35 mins Cook: 50 mins

More effort

Serves 8
Feed a crowd like a Mediterranean mamma, with this gloriously summery seafood stew

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal411
  • fat16g
  • saturates2g
  • carbs28g
  • sugars8g
  • fibre3g
  • protein39g
  • salt1.17g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 1 red chilli, finely chopped
  • 2 tbsp tomato purée
  • 1kg tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200ml white wine
  • 350ml fish stock
  • 3 strips orange zest
  • 1kg skinless halibut fillets, cut into large chunks



    The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty…

  • 500g clams
  • 400g large raw prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the garlic toasts

  • 1 large ciabatta loaf, cut into 1cm slices
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, halved


  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.

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Comments (28)

kittydowner's picture

Perfect dinner! Light and yummy. I did half of the quantity as I was cooking for 3 adults and 1 toddler. I used sword fish and added saffron and dill in the stock, and used lemon peel instead of orange. I also added some potatoes when softening the onion. When it's all done, I added juice of half a lemon and a good splash of extra virgin olive oil. Garlic toasts went down well with it. Will make it again.

kittydowner's picture

Great recipe! I used sword fish and did half of the suggested quantity as I was cooking for 3 adults and 1 toddler. I used lemon peel and added some saffron and dill in the stock. I also added some chopped potatoes at the beginning when softening the onions. Once all ready to be served, I added half a lemon juice and a good splash of extra virgin olive oil. Super yum with the garlic toast.

wyattwendyl's picture

I made this for the first time today. As we were eating it, my other half (who'd only had a few mouthfuls) stopped to say "You can cook this again, it's gorgeous!" I made it with cod loin (like lots of others on here) and it was delicious! I also added some cooked new potatoes for my other half, although I didn't need them, because it was quite filling with the garlic toasts. Definitely a meal I would make again - it was very easy!!

catie74's picture

Delicious Good Friday lunch. I added mussels as well as clams and made extra garlic toasts for those that wanted it

siobhancaswall's picture

Great recipe - I added cooked new potatoes at the end like the reviewer below, which made it even better I think - great for crushing with your fork into those fabulous juices. I used hake, red snapper and prawns. My one negative is that I really didn't like the orange zest in it, unlike other reviewers below - I thought the orange flavour overpowered and didn't complement the fish. Would definitely make again though (without orange).

CraftyKnitter's picture

This stew is very delicious. Unfortunately I couldn't get halibut or clams at the supermarket, but it was still amazing using cod and mussels instead. I normally shy away from recipes with this many ingredients but the cooking of it was ridiculously easy and my husband said it was the most delicious thing he has ever tasted. I would say add the chilli even if you are not a big chilli fan as it really lifts the flavour. Also I was nervous about adding the orange zest as I don't like orange flavouring in a savoury dish, however I noted another reviewer saying not to leave it out so in it went. The result was that I didn't taste the orange but it obviously added something to the flavour as a whole which was amazing. I did cheat though and served it with shop bought garlic ciabatta slices which I cooked in the oven.

Natty_Grasserbauer's picture

I cooked this for my dinner today and it's just flawlessly delicious. I will def cook this recipe again.

jmctate's picture

Excellent recipe - I added a few cooked Jersey Royal potatoes just before the end of cooking for the very hungry men in the group and it was wonderful. Definitely a recipe to keep!

melpoolie's picture

Used mussels and cod loin - absolutely wonderful!

lpmagica's picture

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

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

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.


darrenbell284's picture

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

"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

Delicious, used different seafood combo and lemon zest rather than orange, worked superbly.


Questions (1)

nmaslin's picture

can any one recommend a wine to use as i don't drink so don't have a clue.

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