Fish stew
A vibrant fish soup brimming with chunky fish, tender seafood, tomatoes, wine, and aromatic herbs. Finished with garlic-rubbed bread, this rustic dish is perfect for a warming, elegant meal.
Updated : 20 November, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Fish
1 kilograms
Seafood
8 tablespoon
Olive oil
1
Onion
2
Garlic
1 kilograms
Tomato
125 milliliters
Red wine
to taste
Red chilli pepper
3 tablespoon
Parsley
to taste
Salt
to taste
Ground black pepper
6 slice
Bread
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Clean and prepare your chosen fish and shellfish. Cut the fish fillets into large chunks and slice any larger pieces of seafood into manageable portions.
Step 2
Heat the oil in a large pan, add the chopped onion and garlic, and fry briefly until fragrant.
Step 3
Add the tomatoes, wine, chilli, parsley, then season with salt and pepper. Cook the mixture for 15 minutes to allow the flavours to develop.
Step 4
Begin adding the seafood, starting with the pieces that take longest to cook. Follow with more delicate fish, and then the shellfish. Cook for about 5 minutes, or until all the fish is cooked through and the mussels (if using) have opened. Discard any mussels that remain closed.
Step 5
Rub the bread slices with garlic and drizzle with olive oil. Place a slice in the bottom of each deep soup bowl.
Step 6
Ladle the hot fish soup over the bread and serve immediately.
Author note
Share the recipe
