Fish stew

Theo Randall makes a luxurious fish stew that's perfect for cold winter nights
By Theo Randall
Fish stew
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: medium


For the stock

  • reserved fish bones, heads and prawn heads and shells
  • 1 stick celery
  • 10 black peppercorns
  • 1 bay leaf
  • smallbunch parsley

For the stew

  • 500 g raw prawns, cooked for 5 mins in boiling salted water, head and shell removed and reserved for stock
  • 500 g red mullet, filleted, bones and head reserved for stock
  • 250 g vongole, or clams, washed
  • 200 g white fish, such as lemon sole, filleted, bones and head reserved for stock
  • 200 g potatoes, peeled and cut into thumb-size pieces, cooked in boiling water with a pinch of saffron
  • 1/2 carrots, chopped
  • 1/2small onions, chopped
  • 1/2 bulb fennel, chopped
  • 2 cloves garlic
  • 1 tsp fennel seeds
  • 20 g dried porcini, soaked in hot water for 5 to 10 minutes, strained then chopped
  • 1 tsp olive oil
  • 500 g fresh, ripe plum tomatoes, chopped
  • 100 ml white wine

To serve

  • handfulchopped parsley
  • 1/4clove garlic, chopped


For the stock:
1. In a large pot place the fish bones in 3 litres of water, along with the celery stick, black peppercorns, bay leaf and parsley stalks. Bring to the boil and simmer for 45 minutes. Strain.

2. Remove the head and shell from the prawns. Then add the heads and shell to the stock and return to a gentle heat for another 15 minutes. Strain again.

For the stew:
1. Heat the olive oil in a large saucepan. Add the onion, carrot, fennel and fennel seeds and garlic and cook for a few minutes, until starting to soften.

2. Add the mushrooms and tomatoes. Cook for 20 minutes until the tomatoes soften.

3. Add the strained fish broth to the tomatoes and continue cooking for another 20 minutes.

4. Remove the fish broth from the heat, season to taste, then blend with a hand blender.

5. Heat a small amount of olive oil in a shallow saucepan with a tight fitting lid.

6. Place the vongole, mullet and lemon sole in the saucepan, add the white wine and cover with a lid firmly for 1 minute. Jiggle the pan - this will open the vongole. Add the tomato fish broth and saffron potatoes.

7. Cover with a lid, bring to boil and then add the prawns.
Simmer and cover for a few minutes.

8. Mix together the chopped parsley and garlic.

9. Serve the fish stew in a bowl with the parsley and garlic mixture sprinkled on top.

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