Mediterranean-Style Fish Stew Recipe – Marco Pierre White

Fish stew is a dish that is made out of mixed seafood, stock, juice, water, and spices. Traditionally, this dish is cooked by boiling ingredients in a pot until it forms a broth.

This recipe is a one pot dish. It is so easy that you can make this dish in 10 minutes. The seafood is cooked slowly and absorbs all the liquids in the pot.


• 2 tbsp of olive oil
• 1 kg of assorted fish
• Pinch of smoked sweet paprika
• Pinch of saffron strands
• 1 sprig of thyme
• 20 grams of butter
• 20 grams of flour
• 250 ml of tomato juice
• 1 Knorr Fish Stock Pot
• 1 tbsp of basil leaves
• 125 grams of carrots
• 2 stalks of celery


This recipe takes 10 to 15 minutes. Serves 2.

Cut carrots and celery into thin strips.
Blanch them for 1 minute and then dip in cold water. Set aside.
Dilute tomato juice with 250 ml of water.
Marinade fish with olive oil, saffron, thyme, and paprika.
In a pan, melt butter over medium heat.
Whisk flour with melted butter to make a roux.
Pour tomato juice into the pan and add fish stock pot.
Place fish into the pan.
Cook for 2 to 3 minutes.
Garnish with basil, carrots, and celery.
Remove from heat and serve.

Ideas And Tips:

• You can use any type of fish in this recipe like salmon, cod, prawns, red snapper, halibut, tilapia, or scallops. Make sure to remove the shells from prawns or shrimps. Chop up fish and seafood into chunks so that they are the approximately the same size.

• You can use other spices aside from paprika and saffron. Other substitutes include chili powder, garlic powder, cumin, or turmeric.

Mediterranean-Style Fish Stew Recipe - Marco Pierre White
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