This tasty fish stew will make you feel like you are on holiday in France!


5 Garlic cloves
2tsp Olive Oil
½tsp Fennel seed
Sea Salt to taste
200g Tomatoes tinned
5cup Fish Stock
Prawns large handful
Mussels large handful
Cod large handful
Monkfish large handful


  1. Put the olive oil into a pan and heat.  Add the garlic, fennel seeds and fennel bulb and cook for a few minutes, making sure they don’t burn
  2. Add tomato puree and cook for ½ minute with the chopped tomatoes
  3. Add the bay leaves and fish stock and cook for 15 mins
  4. Add the monk fish and cook for 2 ‐ 3 mins
  5. Then add the chopped cod and mussels.  When the mussels start to open, add the prawns and adjust the seasoning

Alistair Kidd

I am a professional chef and owner of Beurre-Blanc Home Cookery School which provides tailored cookery lessons to people in their own homes.

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