Fish Soup Stew

Fish Soup Stew

With a cooking time of just 30 minutes, you’ll be enjoying this delicious fish stew in no time at all!


  • 2kg mixed fresh fish filets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops
  • 8 tbsp olive oil, plus extra for drizzling
  • 1 large onion, finely sliced
  • 2 garlic cloves, finely chopped, plus an extra clove for the toast
  • 1kg ripe tomatoes, skinned and chopped, or 2x400g tins of chopped tomatoes
  • 125ml red wine
  • chopped fresh chili, to taste
  • 3 tbsp finely chopped flat leaf parsley
  • ½ tsp fennel seeds
  • Salt and freshly ground black pepper
  • 6-8 slices good bread, slightly stale or toasted



Start off by cleaning up your selected fish, or asking a fishmonger instead. The seafood should be sliced up into smaller parts, and the fish filets into big pieces.


Fry the onion, garlic and oil for a short time in a large pan.


Pour in the wine and chilli, tomatoes, fennel seeds and parsley, simmer for 15 minutes. Make sure you season with salt and pepper to taste.


Next, add the fish and shellfish. The biggest filet chunks first, with the shellfish and more tender fish like sole after, as they will be quicker to cook. Mussels go in last, and if they don’t open during cooking, remove them. Five minutes should be enough to cook everything.


Lastly, smother the bread in garlic and sprinkle it with olive oil. Add to a bowl and pour the soup on top.