Simple fish stew

Simple fish stew

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(28 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


Serves 2
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal346
  • fat8g
  • saturates1g
  • carbs20g
  • sugars17g
  • fibre11g
  • protein42g
  • salt1.7g
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  • 1 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 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, finely chopped
  • 2 leeks, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 400g can chopped tomatoes
  • 500ml hot fish stock
  • 2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
  • 85g raw shelled king prawns


  1. Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.

  2. Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

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Comments, questions and tips

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14th May, 2017
Very tasty easy to make meal for two, we'll certainly be cooking this again.
13th May, 2017
Simple, quick and freezes well. Added the red pepper as suggested by others and got 4 good portions. Served it with rice to make it a little more filling.
Chris Roulston
24th Mar, 2017
I made this recipe tonight and it was a great success. I added the red pepper as suggested by your other contributors. Also I used about 5-600g of haddock, smoked haddock and salmon as my family won't touch shellfish. I also increased the amount of stock and added a cupful of macaroni 15 minutes before the end to make the stew a little more substantial. It served four hungry eaters very well.
15th Mar, 2017
This is a beautiful fish stew, dead simple to make and one im sure my kids will love!!
31st Jan, 2017
Absolutely delicious
AmeliaSinclair's picture
17th Jan, 2017
Definately found this to serve more than 2!
Queen Bora G
15th Jan, 2017
Very tasty, even my nonfish loving husband liked it.
1st Jan, 2017
Absolutely delicious. However, I followed the tip given by another commenter: I added a chopped red pepper, 1 tsp cumin, 1 tsp cayenne pepper and also half a tsp of hot chilli powder. I did not blend it however. Really nice, just served with crusty bread.
26th Nov, 2016
Delicious recipe, I added a chopped red pepper, a tsp cumin, tsp cayenne pepper, cooked with a bay leaf. Once simmered whizzed up so a smooth consistancy and then cooked salmon, prawns, mussels and Cod in soup. Served with crusty bread and roquefort. A real comforting and impressive soup to serve at dinner parties!
6th Nov, 2016
Great recipe. I added about 50ml of Pernod, a knob of butter plus a little saffron to make a cheeky little bouillabaisse-lite.


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