Monkfish seafood stew

Preparation Time 10 min — Total time 50 min

A simple fish stew that gives a brilliant depth of flavour without any hassle.

Serves 4


  • 12 prawns
  • 250 g monkfish — cut into pieces
  • 20 mussels (cleaned)
  • 700 ml fish stock
  • 3 Tbsp red wine vinegar
  • 1 Tbsp sugar
  • 30 ml olive oil
  • 30 g butter
  • 5 cloves crushed garlic
  • 1/2 medium onion chopped
  • 1 celery stick chopped
  • 1 green pepper chopped
  • 100 ml white wine
  • Seasoning — salt and pepper
  • 1 tsp chilli flakes
  • 1 tin of chopped tomatoes
  • 1 tsp oregano


  1. Remove the heads and shells from the prawns. Put the prawn meat into a bowl to add to the stew later.
  2. Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.
  3. Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper, and sweat for 6–8 minutes.
  4. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano after 25 minutes.
  5. To finish, bring the stew base to the boil. Add the raw prawns, monkfish and mussels. Put a lid on the pan and cook for 5 minutes. DISCARD any mussels that have not opened!
  6. Place in a bowl, sprinkle with parsley and serve with crusty bread.