The freshest catch: summer fish stew

Any fish or seafood can be added to this simple white wine and tomato-based stew. You could try salmon and prawns instead.

fish stew
Nassima Rothacker


1⁄2 tsp fennel seeds
1 tbsp olive oil
1 tbsp unsalted butter
1 onion, diced
3 garlic cloves, crushed
1 1⁄2 tsp sweet smoked paprika
150ml dry white wine
200g cherry tomatoes, quartered
300ml fresh fish stock
4 x 120g skinless cod or hake fillets (or any other firm white fish)
100g mussels, cleaned and any open shells discarded handful chopped flat-leaf parsley
Crusty bread and lemon wedges, to serve

  1. Heat a large sauté pan or shallow casserole over a medium heat. Add the fennel seeds and toast for a minute or so until fragrant. Tip out of the pan and crush in a mortar and pestle until roughly ground.
  2. Return the pan to medium heat and add the oil, butter, onion and garlic with a big pinch of salt. Fry, stirring regularly, until starting to turn golden and caramelised, about 8 minutes. Add the crushed fennel seeds and paprika then fry for a minute more.
  3. Tip in the wine and bubble until almost completely reduced, then add the tomatoes and fish stock and bring to a simmer. Cook gently for 10 minutes or until the tomatoes have broken down.
  4. Nestle the cod and mussels into the pan, cover with a lid and simmer for 6-8 minutes or until all the seafood is cooked through. Allow to stand off the heat for a couple of minutes before scattering with chopped parsley and serving with crusty bread and lemon wedges.

TIP It’s worth buying a good-quality fish stock for this stew. Most major supermarkets sell fresh stock.

Food styling: Katy McClelland. Styling: Lydia Brun. Tiles,