Fisherman's stew

Delicious Fisherman’s stew Recipe

All our favourite seafood makes this hearty stew a spectacular feast.
Fisherman's stew
Prep Time : 0:25 | Cook Time : 0:30 | Total Time : 0:55 | Serving : 6 person.


  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 1 bulb fennel, trimmed (green fronds reserved), finely chopped

  • 4 cloves garlic, finely chopped

  • 1/4 teaspoon dried chilli flakes

  • 1/4 teaspoon saffron threads

  • 1 dried bay leaf

  • 1/2 cup (125ml) dry white wine

  • 400g can Italian chopped tomatoes

  • 600g blue-eye trevalla, cut into 4 pieces

  • 18 medium green prawns, peeled, deveined, leaving tails intact

  • 1kg black mussels, scrubbed, bearded


  • Step 1

    Heat oil in a large saucepan over medium heat. Add onion and fennel and cook for 5 minutes, then add garlic, chilli, saffron and bay leaf and cook for 2 minutes or until fragrant. Add wine and simmer until reduced by 1/2. Add tomatoes and 2 cups water and bring to the boil then reduce heat to low-medium and simmer for 10 minutes.

  • Step 2

    Add fish and prawns to pan, then place mussels upright on top and cover with a lid. Cook for 5-8 minutes or until seafood is just cooked and mussels have opened. Scatter with reserved fennel fronds. Serve.

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