Mediterranean Fish Stew

Recipe by Richard CribbCourse: MainCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




  • 750g assorted fish

  • 1 tsp oil

  • 4 rashers of smoky bacon (fat removed)

  • 1 large onion chopped

  • 2 cloves of garlic chopped

  • 16 small waxy potatoes or 4 large ones cut into 1 inch chunks

  • 200g of fine beans cut into 1-inch lengths

  • 3 sprigs of thyme or 1/2tsp of dried thyme

  • 2 bay leaves

  • salt and pepper to taste

  • 1 400g can chopped tomatoes

  • 500ml fish stock

  • 125ml dry white wine

  • 1 tbsp corn flour mixed with cold water

  • Small bunch of chives chopped for topping


  • Heat oil in large deep-frying pan or flame-proof casserole pot and fry the bacon until cooked, but still soft
  • Lower the heat, add the onions and cook gently for a further 10 minutes, add the garlic and cook for a minute
  • Add the canned tomatoes, fish stock, bay leaves and thyme and bring to the boil, put on the lid simmer for at least 40 minutes. At the same time cook the potatoes and fine beans
  • Add the cooked potatoes, beans and white wine to the stew
  • Once back at the boil add the fish and corn flour and cook until fish is done, roughly 5 minutes
  • Put into bowls, top with a sprinkle of chives and serve with crusty bread