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Fish stew recipes are a great and tasty way to feed a crowd in the autumn and winter months and also make a nice change from the traditional meat stews.
Packed with flavour and equally versatile, fish stews can be made in a number ways and be adapted to suit your guests as well as the seasonality of fish and vegetables. Consider using mixed fresh fish fillets and shellfish including red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid and scallops.
Easy to put together and left to slow cook, fish stews can be made well in advance of the occasion leaving you to enjoy the event stress free. Even better if you cook up a larger batch you can always refrigerate or freeze the stew up in batches afterwards allowing you to enjoy the rewards of your labour for weeks to come.
Choose from this selection of classic fish stew recipes which hail from Japan, South America and Italy. Pick the one that suits you and the fish and flavours you have available and cook up a storm on fish Friday.
JAPANESE SEAFOOD STEW
This seafood packed stew is eaten in winter in Japan. A clear broth let's the seafood shine, and added noodles add substance to this complete one bowl meal.
SEAFOOD AND SHELLFISH STEW WITH SQUID INK PASTA
Italian chef Moreno Cedroni brings us this decadent seafood and shellfish stew with squid ink pasta and green beans.
MOQUECA DE CAMARAO - BRAZILIAN SHRIMP STEW WITH COCONUT MILK
This spicy coconut South American influenced dish is just the stew when you need to inject some colour and flavour into your day.
SEAWEED "RIBOLLITA"
Chef Marco Stabile transforms the classic Tuscan bread soup called ribollita into a gourmet, light and exotic seaweed soup recipe.
Have a look at some baked fish recipes like salmon cannelloni for another way of cooking up great comforting seafood dishes.
