Curry Beer Seafood Stew

Belgian beer and a touch of curry powder add a unique flavour to Jean Christophe Novelli's rich hearty stew
By Jean-Christophe Novelli
Curry Beer Seafood Stew
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


  • olive oil, for frying
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 banana shallots, chopped
  • 1 large leek, chopped
  • handfuls fresh thyme
  • 1 bay leaf
  • 1/2 tsp curry powder
  • 1/2 tsp sugar
  • 600 ml beer
  • 100 g monkfish
  • 4 squid
  • 100 g cod
  • 100 g smoked haddock
  • 4 tiger prawns
  • 50 g salmon
  • 500 g mussels and clams
  • 100 ml double cream
  • 200 g pancetta
  • 50 g tomatoes, chopped
  • 2 tbsp mixed herbs, (basil, chervil, tarragon, parsley)

For the garlic toast

  • 3 cloves garlic, finely chopped
  • 60 ml olive oil
  • 2-3 slices bread, cubed


1. Heat some olive oil in a large pan and gently cook the onion, celery, shallots and leeks, with the thyme and bay leaf over a low heat until softened. Add the curry powder, sugar and beer, bring to the boil and cook steadily until the mixture has reduced by half.

2. Add the monkfish and squid and cook for 1 minute. Then add the remaining fish, mussels and clams. Simmer for 10 minutes. Add the cream, being careful not to let the mixture boil.

3. Fry the pancetta until crisp and add to the stew.

4. Heat some olive oil and fry the tomatoes until soft.

5. To make the garlic toasts: preheat the oven to 200C/gas 6.

6. In a small pan: heat the olive oil and garlic slowly for 10 minutes. Dip the bread cubes in the garlic oil and place on a baking tray. Bake in the oven for about 10-15 minutes until dry and crisp.

7. To serve: Add the mixed herbs and chopped tomato in olive oil to the stew. Season with salt and pepper. Drop in the garlic toast just before serving. Serve with diced potatoes.

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