Ultimate Fish Stew Recipe

This is an impressive looking dish but so simple to make, and goes perfectly with some warm crusty bread. The other beauty of this dish is it is all cooked in the one pot, therefore not much cleaning up required afterwards! I have used an assortment of fish and shellfish for this recipe, but you can use any kind you like. If you cannot get razor clams, mussels or clams also work well.



Serves 2

For the Fish Stew                                                                         For the Aioli

2 small Salmon Fillets                                                                  1 egg yolk

2 small fillets of Plaice                                                                 1 lemon

2 small fillets of red snapper                                                      1tsp Dijon Mustard

6 Razor Clams                                                                              250ml Olive Oil

6 Prawns                                                                                       Pinch of Saffron

1 Clove Garlic finely sliced                                                           1 Garlic Clove

400g Tin Plum Tomatoes

1 chilli finely sliced

250ml White Wine

Small Handful of Basil Leave’s torn and Stalks finely chopped

Fennel Leaves



First make the Aioli. Whisk the egg yolk with the mustard in a large bowl. Slowly add in the oil whisking continuously. If it looks like it is splitting add in a touch of hot water. When all the oil is added you will have a mayonnaise. Add a good squeeze of lemon juice and salt to taste.

In a pestle and mortar smash the garlic clove with the saffron and a squeeze of lemon juice. When a paste is formed, add a tablespoon of the mayonnaise and continue to pound. Stir in the rest of the mayonnaise then season again to taste.


Heat a splash of olive oil in a large wide saucepan over a medium heat. When hot add the garlic, chilli and basil stalks. Fry until lightly golden but be careful because the garlic can burn easily. Once golden add the wine and tomatoes. Bring to the boil then simmer for 15minutes.

While the sauce is simmering, prepare your fish. Rinse the clams under cold water, de bone the fillets and remove the intestinal tract from the prawns.

Add the prepared fish to the pan with the razor clams and prawns on top. Cover with a lid and cook for 10 minutes. After 2 minutes (or when they open) remove the razor clams. Take the clam flesh from their shells and chop into roughly 1 cm pieces. Save 2 of the shells to be used in the presentation.


When the other fish has cooked, divide evenly and spoon into warm bowls. Top with a razor clam shell and fill with the chopped clam meat. Spoon over the tomato sauce. To finish add a dollop of Aioli and scatter over the basil and fennel leaves.


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Ultimate Fish Stew Recipe


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