Quick Fish Stew
Play button Play Video
Close button

Quick Fish Stew

Categories: Fish, Pesto

Serves: 4 Preparation time: 20 mins Cooking time: 40 mins

Print

Ingredients

  • 2 tbsp Filippo Berio Olive Oil
  • 1 onion, peeled and finely chopped
  • 1 fennel bulb, finely sliced
  • 2 cloves garlic, finely chopped
  • 440g chopped tomatoes
  • 2 tbsp Filippo Berio Hot Chilli Pesto
  • A pinch of saffron
  • Zest of one small orange
  • 500ml fish stock
  • 250g clams, cleaned
  • 250g fresh mussels, cleaned
  • 4 fillets of firm white fish such as pollock or haddock
  • 12 large prawns, tails on
  • 1 bunch of parsley, roughly chopped

Method

  1. Heat the oil in a large heavy based saucepan. Add the onion, fennel and garlic and cook for 5 minutes until softened
  2. Add the tomatoes, pesto, saffron, orange zest and stock. Cover and simmer for 30 minutes
  3. Add the clams, mussels, fish chunks and prawns, cover with the lid and cook for 4-5 minutes until the clams have opened and the fish is an opaque colour
  4. Don't forget to remove any clams or mussels that have not opened!
  5. Remove from the heat and scatter over the parsley and serve with a salad and crusty bread

Cooks tips

For a quick aioli, mix together 4 tbsp mayonnaise with a clove of garlic and 1 tbsp of Filippo Berio Hot Chilli Pesto!

Cook with:

Hot Chilli Pesto

Based on a traditional Roman recipe that adds a pinch of fiery chilli with ripe tomatoes, rich peppers and Filippo Berio Extra Virgin Olive Oil, our Hot Chilli Pesto is made for an extra tasty kick! Stir through pasta or noodles for an instant chilli treat, use as a topping for bruschetta, or to add some spice to sandwiches and wraps. Filippo Berio Hot Chilli Pesto is great added to mayonnaise, sauces and soups to deliver a fiery twist and it’s perfect spread on pizza or spooned through rice. Perfect for food lovers who like things a little hotter.

Shop Now