Fish stew

Its amazing what Rachel Allen can do with some fresh fish and a can of chopped tomatoes this stew is wonderfully aromatic and rich
By Rachel Allen
Fish stew
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 5 tbsp olive oil
  • 300 g onions, chopped
  • 3 large cloves garlic, crushed
  • 2 bay leaves
  • 400 g canned chopped tomatoes
  • 1 tsp sugar
  • 300 ml white wine
  • 1/2 carrot, studded with 5 cloves
  • 1 pinch saffron
  • 450 g firm white fish, of your liking (such as pollock), cut into 2-3cm chunks
  • 75 ml cream
  • 50 g butter
  • 150 g leeks, sliced diagonally
  • 10 cooked crayfish, peeled
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley

Tips and Suggestions

Although saffron isn't essential, it really adds a touch of elegance to this fish dish.


1. Place a large pan over a medium heat, add the olive oil and fry the onions with some salt and freshly ground black pepper for 5-7 minutes, or until softened but not coloured.

2. Add the garlic, bay leaves, chopped tomatoes, sugar, white wine, clove-studded carrot and saffron. Bring to a simmer, then cook for 30 minutes, or until reduced to a stew consistency. Season to taste with salt, freshly ground black pepper and sugar if needed.

3. Add the fish to the stew and gently stir in the cream. Cook for a further 8-10 minutes, or until the fish is just cooked.

4. Meanwhile, melt the butter in a frying pan over a medium-low heat until foaming. Add the leeks and cook for 6-8 minutes, stirring occasionally, until tender. Add the cooked crayfish to the leeks and cook for 1-2 minutes to heat through.

5. Transfer the leeks and crayfish to the fish stew, then stir in the fresh herbs. Serve in bowls.

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