I love seafood more than anything, and this is my ultimate seafood dish. It’s definitely something I reserve for special occasions, as it truly requires a trip to the market for the freshest seafood. But trust me, every bite is worth the effort! If you’ve ever considered venturing into the world of Mediterranean seafood stews, now is the perfect time. The simplicity of fresh herbs and lemon, a good broth, and delectable fish makes for a dish that’s hard to resist. To top it off, a serving suggestion: pair this Mediterranean fish stew with some crusty bread and perhaps a Greek salad on the side, making it a complete, satisfying meal.
So, whether it’s a festive gathering or a quiet night in, this Mediterranean seafood stew is sure to make it memorable.
My tips on making the best Mediterranean seafood stew
I’ve tried my fair share of Mediterranean fish stew recipes, so here are my tips on how to make the best Mediterranean seafood stew. Whether you’re a seasoned chef or just trying your hand at cooking, Mediterranean fish stew is a rewarding dish to make. You can always tweak the ingredients according to your preference.
But no matter which Mediterranean fish stew recipes you use, always remember to source fresh ingredients and ensure a delicate balance of flavours. Happy cooking!
The Basics of Mediterranean Fish Stew
The Mediterranean fish stew, as its name implies, draws inspiration from the sea. Packed with a mix of seafood and aromatics, this stew doesn’t just provide comfort; it’s a journey to the shores of the Mediterranean itself, from the comfort of your own kitchen!
Key Takeaway: Use fresh ingredients for the best experience. Remember, the fresher your seafood, the richer your stew.
The Magic of Whole Prawns
Starting with the age-old debate: to peel or not to peel? The choice is yours, but there’s a reason I like to keep the whole shell on the prawn. When cooked, the shell locks in the prawn’s moisture, ensuring every bite is juicy and flavour-packed. Plus, let’s be honest, it adds a certain aesthetic appeal to your Mediterranean fish stew, reminding everyone of the wonderful assortment of seafood in each bowl.
Prawn Stock: A Game Changer
Another tip to elevate your stew is to use prawn stock. It’s rich, flavourful, and provides an umami depth. If you’ve never made it before, don’t fret! Prawn heads are your ticket to a stock that’s bursting with flavour. Simply simmer these heads with a few aromatics and herbs, and you have yourself a stock that’s gold. You can find that recipe here: https://daenskitchen.com/creamy-prawn-risotto/
Adding the Hearty Twist: Mediterranean Fish Stew with Potatoes
Taking a cue from delightful Spanish fish stew recipes, potatoes can be a game-changer. They add a hearty, comforting texture to the stew. Floury potatoes are ideal for a Mediterranean fish stew with potatoes, as they remain fork-tender without disintegrating in the stew.
Tip: Adding a mix of smoked paprika and sweet paprika can elevate the stew’s authenticity.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Fennel and tomato seafood stew
- 3 tbsp olive oil
- 1 fennel finely sliced
- 1 onion finely diced
- 2 garlic cloves crushed
- 2 ripe tomatoes diced
- 1 cup white wine
- 2 cups chicken or fish stock
- 1 kg mussels debearded and cleaned
- 1 kg vongole
- 500 g whole prawns
- 500 g firm white fish such as snapper or rockling
- 250 g baby octopus or squid
- salt and pepper
- 1/2 bunch fresh parsley finely chopped
- lemon to serve
- In a large Dutch oven on a low - medium heat, bring the olive oil to heat. Add the fennel, onion and garlic to the pot and cook for 5 minutes or until fragrant and translucent. Stir occasionally to avoid the garlic and onion from burning. Add the diced tomatoes to the pot and cook for an additional 5 minutes or until jammy.
- Deglaze the pan with white wine and simmer until 80% of the liquid has evaporated. Add the stock to the pot with a pinch of salt and pepper, turn the heat to high and bring to a boil. Once boiling, immediately turn the heat to low and simmer for 10 minutes.
- Turn the heat to medium and add the mussels and vongole to the pot. Cover with a lid and cook for 5 minutes or until all the shells have opened. Gently shake the pot to encourage the shells to open. Scoop the mussels and vongole out of the pot and remove the meat from the shells. Set to the side.
- Add the prawns, fish and octopus and cook for 3 – 5 minutes or until the fish is no longer glassy and the prawns have turned pink. Return the mussels and vongole to the pot and very gently stir through.
- Take off the heat and stir through the fresh parsley, and squeeze of lemon. Serve immediately.