Recipes Fisherman’s stew

Recipes Fisherman’s stew

Recipes Fisherman’s stew

Recipes Fisherman’s stew All our favourite seafood makes this hearty stew a spectacular feast. Fisherman’s stew


  • 2 tablespoons olive oil
  • 1 big onion, finely chopped
  • 1 bulb fennel, trimmed (green fronds reserved), finely cut
  • 4 cloves garlic, finely chopped
  • 0.25 teaspoon dried chilli flakes
  • 0.25 teaspoon saffron threads
  • 1 dried bay leaf
  • 1/2 cup (125ml) dry white wine
  • 400g can Italian chopped tomato vegetables
  • 600g blue-eye trevalla, cut in to 4 pieces
  • 18 medium green prawns, peeled, deveined, leaving tails unchanged
  • 1kg black mussels, scrubbed, bearded


  • Step 1

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

  • Stage 2 Add fish and prawns to pan, then place mussels upright on the top and cover with a lid. Cook regarding 5-8 minutes or until seafood can be just cooked and mussels possess opened. Scatter with reserved fennel fronds. Function.