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Mediterranean Fish Stew With Garlic Toast

1 hour

Serves 8



This fish stew recipe is an ideal choice for a large family meal or as the centrepiece of a dinner party with friends. I like to serve it in the middle of the table with new potatoes and salad. This recipe has something for everyone and was a number one dish at the restaurant where I first came across it.

Mediterranean Fish Stew With Garlic Toast


  • 3 Tbsp olive oil

  • 1 large onion, sliced

  • 1 red chilli, finely chopped

  • 2 garlic cloves, sliced

  • 2 Tbsp tomato puree

  • 1kg tomatoes, roughly chopped

  • 200 ml white wine

  • 350ml fish stock

  • 3 strips orange zest

  • 1kg skinless halibut, cut into large chunks

  • 500g clams,

  • 400g large raw prawns

  • Handfull flat leaf parsley, chopped

  • 1 large ciabatta loaf, sliced into 1cm slices

  • 5 Tbsp olive oil

  • 2 garlic cloves, halved


  • For the garlic toast, drizzle the slices with oil. Griddle or grill until golden then rub with the garlic whilst still warm, set aside.

  • Heat the oil in a wide, deep frying pan over medium heat. Add the onion and cook for 5 minutes or until softened. Stir through the garlic and chilli and cook for a few more minutes.

  • Add the tomato puree and tomatoes to the pan and turn up the heat. Cook for 10-15 minutes, stirring until the tomatoes have turned into a pulp.

  • Add the wine to the pan and cook for 10 minutes to allow the alcohol to properly boil off. Add the fish stock and orange zest to the pan and reduce the heat until the mixture is gently simmering.

  • Add the halibut chunks to the liquid and cook for 5 minutes. Add the clams and prawns, and cook until the clams are open.

  • Remove any clams that do not open. Sprinkle in the parsley and serve with the garlic toast