Fish Stew

Catherine's Fish Stew 

  • 500g skinless fish fillets, cut into large chunks
  • 200g raw prawns
  • 2 garlic cloves finely chopped
  • 1 lemon for zest and juice
  • 3 tablespoons of olive oil
  • 1 white onion finely sliced
  • 500g potato, cut into small 2cm cubes
  • 1 tablespoon of Smoked Paprika
  • 1 pinch of Organic Sea Salt
  • 1 teaspoon of Ground Fennel 
  • 400g chopped tinned tomatoes 
  • 100ml fish or vegetable stock
  • 1/2 a can of chickpeas, rinsed and drained


Step 1

Take a small bowl and mix in the Ground Fennel, Smoked Paprika, pinch of Organic Sea Salt, half of the garlic and lemon zest.

Step 2

Heat a large pan with 2 tablespoons of olive oil. Throw in the onion and potatoes and then cover for 5 minutes until the onion has softened.

Step 3

Add in your recently made mix, along with the remaining oil, remaining garlic and  cook for a further 2 minutes. 

Step 4

Pour in the lemon juice and allow that to sizzle for a moment. Then add the tomatoes and the stock. Simmer everything for 15-20 mins until the potatoes are just cooked.

Step 5

Stir in the prawns and chickpeas and then nestle your fish chunks into the top of the stew. Reduce the heat, cover the pan and cook for a further 8 minutes or until the fish is cooked through. Stir gently once or twice during this time. 

Serve in the centre of the table with a wedge of lemon and some crusty bread drizzled in olive oil. 


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