Seafood Stew

How to Cook Seafood Stew

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1. Soften the onion and fennel in the oil for 8 minutes, then add the garlic and tomato purée for 1 minute.

   Mark done Start 8 min timer

2. Pour in the wine, tomatoes, stock and salt and simmer for 10 minutes.

   Mark done Start 10 min timer

3. Add the cod and simmer for 3 minutes.

   Mark done Start 3 min timer

4. Add the prawns and mussels, cover and cook for 4 minutes until the prawns are pink and the mussels open. Discard any that stay shut.

   Mark done Start 4 min timer

5. Scatter over the parsley and serve.

   Mark done

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What Can Go Wrong

1. Season the broth before the fish goes in.
2. Add the fish in stages.
3. Discard mussels that stay shut.
4. Serve with bread for the broth.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

The Short Version

A dish for a table of four on a cold evening, with a loaf in the middle for mopping up. The broth is made first, and the fish goes in at the end.

Soften the onion and fennel in the oil for 8 minutes, add the garlic and tomato purée, then pour in the wine, tomatoes and stock. Simmer for 10 minutes so the flavours settle. The broth is the stew. Taste and season it before the seafood goes in. Once the fish is cooked there is no more time for the broth to deepen.

Add the cod, in chunks, for 3 minutes, then the prawns and mussels. Cover and cook for 4 minutes until the prawns are pink and the mussels open. Discard any that stay shut.

Scatter over the parsley and serve in wide bowls. Swap the cod for any firm white fish, such as haddock, and keep the same timing.

On the Table Alongside

Crusty bread · Garlic toast · Green salad · Dry white wine

Sides from the same cuisine on this site: Rosemary Focaccia, Creamy Parmesan Polenta, Ciabatta.

Keeping Seafood Stew

Best eaten straight away. Do not keep shellfish leftovers.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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