Mediterranean Fish Stew

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1449

Saffron, fennel and orange rind add bright, floral aromas to this simple fish stew. The squid and mussels cook quickly so add them towards the end.

recipe updated Apr 26, 2019

Ingredients

  • Mussels icon
    Mussels
    160g
  • Fish fillet icon
    Fish fillet
    800g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    59ml
  • Onion icon
    Onion
    140g
  • Fennel bulb icon
    Fennel bulb
    460g
  • Garlic clove icon
    Garlic clove
    30g
  • Orange peel icon
    Orange peel
    5g
  • Tomato paste icon
    Tomato paste
    65g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800g
  • Sugar icon
    Sugar
    8g
  • Fish stock icon
    Fish stock
    500ml
  • Saffron threads icon
    Saffron threads
    2g
  • Squid icon
    Squid
    250g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Colander
  • kCook icon Cutting board

Step preview

  1. Prep and set aside salt & pepper
  2. Prep and set aside fennel bulb: trimmed & chopped
  3. Prep and set aside saffron threads
  4. Get a clean colander
  5. Add mussels
  6. Clean thoroughly
  7. Get a clean cutting board
  8. Add fish fillet
  9. Slice
  10. Season with prepared salt & pepper
  11. Get a clean Dutch oven
  12. Add olive oil
  13. Heat - medium heat
  14. Add chopped onion
  15. Fry while stirring occasionally - 5 min
  16. Add prepared fennel bulb
  17. Fry while stirring occasionally - 10 min
  18. Add crushed garlic clove
  19. Add orange peel
  20. Fry - 2 min
  21. Add tomato paste
  22. Add canned chopped tomatoes
  23. Add sugar
  24. Add fish stock
  25. Crumble prepared saffron threads
  26. Simmer gently - 15 min
  27. Transfer fish to stew
  28. Reduce heat and cover
  29. Cook - 5 min
  30. Add squid
  31. Scatter mussels over stew and cover
  32. Cook - 5 min
  33. Serve
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