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Classic Fish Stew

Classic Fish Stew

Discover the magic of Classic Fish Stew with this easy recipe. Packed with fresh seafood, saffron, and fennel, it’s a hearty dish perfect for any occasion. Dive in today!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g fresh white fish like cod, sea bass, or monkfish
  • 2 cups shrimp
  • 500 g mussels
  • 1 yellow onion
  • 1 small fennel bulb
  • 1 leek
  • 5 strands saffron
  • 2 cloves garlic, minced
  • 4-5 tomatoes, diced
  • 1 tbsp tomato paste
  • 500 g potatoes, diced
  • 1 tbsp fennel seeds
  • 3 bay leaves
  • 1 zest of 1 orange
  • 1 liter fish stock
  • Fresh parsley for garnish

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Ladle
  • Wooden Spoon

Method
 

  1. Finely slice the onion, fennel, and leek, and dice the tomatoes and potatoes into bite-sized pieces.
  2. In a large pot, heat some olive oil over medium heat, then add the sliced onion, fennel, and leek, letting them soften until the onion is translucent.
  3. Add fennel seeds, saffron, garlic, diced tomatoes, and orange zest to the pot, stirring to combine while allowing the spices to bloom.
  4. Pour in the fish stock, add potatoes, bay leaves, and optional star anise, then simmer for about 20 minutes.
  5. Rinse the mussels and cut the fish into cubes, then gently add them along with the shrimp and mussels to the simmering broth. Cover and cook for another 5-7 minutes.
  6. Ladle the stew into bowls, garnish with chopped parsley, and serve with crusty bread or rouille.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Always use the freshest seafood available for the best flavor. Look for clear eyes in fish and tightly closed mussel shells. To enhance the flavor, toast the fennel seeds lightly before adding them to the pot. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently on the stovetop to preserve the delicate flavors. Avoid freezing, as the texture may change. If you have leftover mussels, consider removing them from their shells before storing. Feel free to substitute seafood based on availability; scallops and clams work beautifully too!
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