Jo’s Fish Stew

We’ve been watching Rick Stein lately. Always love his programs and his simple, tasty recipes. It reminded me we haven’t had Fish Stew for a while. These flavours just bring back memories of finding a little trattoria by the sea somewhere on the coast of Italy and eating fabulous seafood with delicious soup to dip the crusty bread – Yum!

As we can’t get over there at present, the next best thing is making it at home.

Fish Stew

1 chopped onion
3 crushed cloves garlic
3 tablespoons olive oil
1 medium diced potato
2 chopped tomatoes
2 handfuls baby spinach
handful chopped parsley
1 cup white wine
1 cup prawn stock (homemade see below)
2 tablespoons red wine vinegar
10 raw prawns in shells
10 scallops
200g white fish (orange roughy or similar)

Saute onion & garlic in olive oil till onion is soft
Add potato, tomatoes, spinach, parsley
Saute for a little, then add white wine, prawn stock, & red wine vinegar
Cook till the potato is almost soft. Salt & pepper to taste.
Add fish, raw prawns, scallops
Cook till fish is just cooked. Ladle into big soup bowls
Serve with gremolata (see below) on top, with sourdough which you have oiled & charred on the grill for dipping.

Head and peelings from the whole raw prawns that you will use in the stew

2 cups water
1 small chopped carrot
1 small chopped onion
2 tablespoons chopped parsley
2 crushed cloves garlic
juice of half lemon

Put all into a saucepan. Bring to the boil & cook very gently for half an hour. When it’s cool sieve, pressing out the prawn juices. Set strained stock aside for use later in the fish stew.

handful of parsley
zest of one lemon
2 crushed garlic cloves
2 tblspns olive oil 

Mix all ingredients together. Serve a tablespoon on top of each bowl of fish stew

About Robert

Robert’s introduction to jazz came in his late teens with visits to the El Rocco Club, Sydney’s premier jazz venue of that era. One of the main attractions was Mike Nock’s Three Out Trio, often playing original works and setting a new direction for Australian jazz. It was a thrilling scene & defined Robert’s life long interest in contemporary jazz.


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