Marseilles fish stew

Evoke the sunny flavours of the Mediterranean with Mike Robinson's recipe for a classic French fish and seafood stew
By Mike Robinson
Marseilles fish stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 100 ml olive oil, good quality
  • 1 bulb fennel, roughly sliced
  • 3 cloves garlic, chopped
  • 1 onions, sliced
  • 2 carrots, diced
  • 24 cherry tomatoes
  • 100 ml white wine vinegar
  • 1 litres fish stock, good quality
  • 1 pinches strands saffron
  • 4 hake steaks
  • 4 small red mullet, slashed twice on each side
  • 2 handfuls live mussels
  • 8 raw prawns, fat and in their shells
  • 12 small clams, raw
  • 1 pinches black pepper
  • 1 splashes pastis


1. Heat the olive oil in a copper pan or deep casserole dish or a heavy cast iron pan. Add the fennel, garlic, onion and carrot an soften for 3-4 minutes. Throw in the tomatoes, squashing each as you add it to the pan. 2. Cook for a minute or two more, then add the wine. Cook the wine for 2 minutes, then add the fish stock. At this point add the saffron, stir well. The stew should be just at simmering point. 3. Now add the hake, gently pushing the fish under the surface. The place the red mullet into the pan. Let the fish cook for 4-5 minutes, before adding mussels, prawns and clams. These will open and add their juices to the stew. 4. Cook for 5 minutes, season with salt and freshly ground pepper and add the pastis. Cook for a futher 3 minutes and serve.

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