Stufato di pesce (fish stew)

Conjure up the flavours of the Mediterranean with Gino D'Acampo's simple yet tasty seafood stew
By Gino D'Acampo
Stufato di pesce (fish stew)
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 6 tbsp Italian olive oil
  • 1 large onion, finely chopped
  • 1 roasted peppers, skinned, deseeded and sliced
  • 600 g canned chopped tomatoes
  • 5 anchovy fillets, tinned and drained
  • 250 ml fresh fish stock
  • 100 ml dry white wine
  • 3 tbsp finely chopped parsley
  • 12 g powdered saffron, sachet
  • 1 pinches black pepper
  • 300 g monkfish, skinned and cut into large chunks
  • 300 g cod, skinned and cut into large chunks
  • 300 g red mullet, skinned and cut into large chunks
  • 20 large raw prawns, shell on
  • 20 live mussels


1. Heat the olive oil in a large saucepan, gently fry the onion and the peppers for around 3 minutes in the olive oil. 2. Add the tomatoes and the anchovies and stir well. Pour in the fish stock and the wine, add the parsley and saffron and season with salt and pepper. 3. Bring to the boil on a low heat and cook for approx. 15 minutes. 4. Add the monkfish, cod and red mullet and cook for 5 minutes, then add the prawns and the mussels, cover with a lid and cook for a further 3 minutes or until the mussels have opened. Discard any unopened mussels. 5. Spoon the fish stew into large serving bowls and serve with some warm crusty bread.

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