Quick Fish Stew

Play buttonClick here for full video
Close button
Serves: 4
Preparation time: 20 mins
Cooking time: 40 mins


  • 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


  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
  1. Don't forget to remove any clams or mussels that have not opened!
  2. 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!