A robust Sicilian-style fish stew built around white fish chunks, king prawns, and clams in a deeply flavoured tomato broth sharpened with white wine, capers, olives, fennel seeds, and chilli. It sits somewhere between a braise and a soup — bold enough to anchor a meal, with the brininess of the shellfish cutting through the richness of the sauce. Best served with bread to mop the bowl.
1piece
4tbsp
4piece
1tsp
1tsp
1tbsp
150ml
400g
200ml
1tbsp
40g
1tsp
0.5tsp
0.5tsp
400g
200g
300g
15g
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 400g | — | — | |
| 9 | | 200ml | — | — | |
| 10 | | 1tbsp | — | — | |
| 11 | | 40g | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 0.5tsp | — | — | |
| 15 | | 400g | — | — | |
| 16 | | 200g | — | — | |
| 17 | | 300g | — | — | |
| 18 | | 15g | — | — | |
| 19 | | 4piece | — | — |
Peel the onion and discard the papery skin.
Yellow onion · 1 piece
Halve the peeled onion through the root and slice each half thinly into half-moons.
Crush each garlic clove lightly with the flat of the knife and slip off the skin.
Garlic clove · 4 piecePour the olive oil into the large deep pan.
Light olive oil · 4 tbsp
Set the pan over a medium heat until the oil shimmers.
Tip the sliced onion into the hot oil.
Stir and cook the onion over a medium-low heat until completely soft and translucent, about 9 minutes.
Add the sliced garlic to the softened onion base.
Scatter in the dried chilli flakes.
Chilli flakes · 1 tspAdd the fennel seeds to the pan.
Fennel seeds · 1 tspStir everything together and cook for 2 minutes until the garlic is golden and the spices are fragrant.
Add the tomato purée to the fragrant base and stir it in.
Tomato purée · 1 tbspStir and cook the tomato purée into the aromatics for 1 minute until it darkens slightly.
Pour in the dry white wine and stir to deglaze the pan.
Dry white wine · 150 mlLet the wine bubble and reduce by about half, around 3 minutes.
Tip in the chopped tomatoes and stir to combine.
Chopped tomatoes · 400 gPour in the fish stock.
Fish stock · 200 mlAdd the capers.
Capers · 1 tbspAdd the green olives.
Green olives · 40 gStir in the caster sugar.
Caster sugar · 1 tspSeason with salt.
Salt · 0.5 tspAdd a generous measure of ground black pepper.
Ground black pepper · 0.5 tspBring the stew to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, to let the flavours develop and the sauce thicken.
Cut the fish fillets into large, even chunks of roughly 4 cm.
Firm white fish fillets · 400 gCheck the clams: throw away any with cracked shells, or open ones that don't close when tapped. Add the rest to the simmering stew base.
Small clams · 200 gSimmer for 2 minutes until the clams begin to open.
Add the fish (a firm white fish such as cod or hake, in 4 cm chunks) to the partially cooked stew.
Add the raw king prawns to the pan.
Raw king prawns · 300 gSimmer gently for 5 minutes until the fish is just cooked through, the prawns are pink, and all the clams have opened — discard any that remain shut.
Gather the parsley into a tight bundle and chop it finely, on a clean chopping board.
Flat-leaf parsley · 15 gScatter the chopped parsley over the finished stew and stir it through.
Cut the crusty bread into thick slices for serving.
Crusty bread · 4 piece
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion and discard the papery skin.⏱ 30sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Halve the peeled onion through the root and slice each half thinly into half-moons.⏱ 1 minResultSliced yellow onionused in step 7 |
| 3 | 4 piece | | Crush each garlic clove lightly with the flat of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Slice the peeled garlic cloves thinly.⏱ 30sResultSliced garlicused in step 9 |
| 5 | 4 tbsp | | Pour the olive oil into the large deep pan.⏱ 10sResultLight olive oil |
| 6 | — | | Set the pan over a medium heat until the oil shimmers.⏱ 1 minResultHot oil |
| 7 | Sliced yellow onionstep 2 | | Tip the sliced onion into the hot oil.⏱ 10sResultSliced yellow onion and hot oil |
| 8 | — | | Stir and cook the onion over a medium-low heat until completely soft and translucent, about 9 minutes.⏱ 9 minResultSoftened onion base |
| 9 | Sliced garlicstep 4 | | Add the sliced garlic to the softened onion base.⏱ 10sResultSliced garlic and softened onion base |
| 10 | 1 tsp | | Scatter in the dried chilli flakes.⏱ 10sResultSliced garlic and softened onion base and dried chilli flakes |
| 11 | 1 tsp | | Add the fennel seeds to the pan.⏱ 10sResultSliced garlic and softened onion base mixture |
| 12 | — | | Stir everything together and cook for 2 minutes until the garlic is golden and the spices are fragrant.⏱ 2 minResultFragrant base |
| 13 | 1 tbsp | | Add the tomato purée to the fragrant base and stir it in.⏱ 10sResultFragrant base and tomato purée |
| 14 | — | | Stir and cook the tomato purée into the aromatics for 1 minute until it darkens slightly.⏱ 1 minResultCooked tomato purée base |
| 15 | 150 ml | | Pour in the dry white wine and stir to deglaze the pan.⏱ 10sResultCooked tomato purée base and dry white wine |
| 16 | — | | Let the wine bubble and reduce by about half, around 3 minutes.⏱ 3 minResultWine reduction |
| 17 | 400 g | | Tip in the chopped tomatoes and stir to combine.⏱ 10sResultWine reduction and chopped tomatoes |
| 18 | 200 ml | | Pour in the fish stock.⏱ 10sResultWine reduction and chopped tomatoes and fish stock |
| 19 | 1 tbsp | | Add the capers.⏱ 10sResultChopped tomato and fish stock mixture |
| 20 | 40 g | | Add the green olives.⏱ 10sResultChopped tomato and fish stock mixture |
| 21 | 1 tsp | | Stir in the caster sugar.⏱ 10sResultChopped tomato and fish stock mixture |
| 22 | 0.5 tsp | | Season with salt.⏱ 10sResultChopped tomato and fish stock mixture |
| 23 | 0.5 tsp | | Add a generous measure of ground black pepper.⏱ 10sResultChopped tomato and fish stock mixture |
| 24 | — | | Bring the stew to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, to let the flavours develop and the sauce thicken.⏱ 15 minResultSeasoned tomato broth |
| 25 | 400 g | | Cut the fish fillets into large, even chunks of roughly 4 cm.⏱ 1 minResultChunked fishused in step 28 |
| 26 | 200 g | | Check the clams: throw away any with cracked shells, or open ones that don't close when tapped. Add the rest to the simmering stew base.⏱ 10sResultSeasoned tomato broth and small clams |
| 27 | — | | Simmer for 2 minutes until the clams begin to open.⏱ 2 minResultPartially cooked stew |
| 28 | Chunked fishstep 25 | | Add the fish (a firm white fish such as cod or hake, in 4 cm chunks) to the partially cooked stew.⏱ 10sResultPartially cooked stew and chunked fish |
| 29 | 300 g | | Add the raw king prawns to the pan.⏱ 10sResultPartially cooked stew and chunked fish and raw king prawns |
| 30 | — | | Simmer gently for 5 minutes until the fish is just cooked through, the prawns are pink, and all the clams have opened — discard any that remain shut.⏱ 5 minResultCooked fish stew |
| 31 | 15 g | | Gather the parsley into a tight bundle and chop it finely, on a clean chopping board.⏱ 30sResultChopped parsley |
| 32 | Chopped parsleystep 31 | | Scatter the chopped parsley over the finished stew and stir it through.⏱ 10sResultCooked fish stew and chopped parsleyused in step 34 |
| 33 | 4 piece | | Cut the crusty bread into thick slices for serving.⏱ 30sResultSliced crusty bread |
| Total Time | 50 min | ||
| Nutrient | Per serving |
|---|---|
| 422kcal | |
| 44g | |
| 18g | |
| 3g | |
| 14g | |
| 6g | |
| 3g | |
| 918mg |
A robust Sicilian-style fish stew built around white fish chunks, king prawns, and clams in a deeply flavoured tomato broth sharpened with white wine, capers, olives, fennel seeds, and chilli. It sits somewhere between a braise and a soup — bold enough to anchor a meal, with the brininess of the shellfish cutting through the richness of the sauce. Best served with bread to mop the bowl.
What you’ll doYou will soften onion, garlic, chilli and fennel seeds in olive oil, add white wine and tomatoes and simmer the broth until rich. White fish, prawns and clams are cooked gently in it at the end.
