Description
Mary Berry Fish Stew is a Mediterranean-inspired seafood dish made with fresh fish fillets, prawns, and vegetables in a tomato-based broth. It’s simmered gently on the stove, allowing the flavors to meld beautifully. The stew is light enough for summer yet satisfying enough for colder months. With her signature style, Mary keeps it straightforward, wholesome, and family-friendly.
Ingredients
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2 tablespoons olive oil – For a rich, Mediterranean base.
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1 onion (finely chopped) – Adds sweetness and depth.
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1 garlic clove (crushed) – Brings a savory kick.
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1 red pepper (sliced) – Adds color and gentle sweetness.
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400g canned chopped tomatoes – Form the body of the stew.
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1 tablespoon tomato purée – Boosts umami and thickens the broth.
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300ml fish stock – Enhances the seafood flavor.
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1 teaspoon smoked paprika – Brings warmth and a smoky hint.
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Salt and pepper to taste – For seasoning.
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400g firm white fish fillets (like cod or haddock) – Cut into bite-sized pieces.
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150g cooked king prawns (peeled) – Adds richness and texture.
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Fresh parsley (chopped) – For garnish and a fresh lift.
Instructions
Heat the olive oil in a large saucepan. Add chopped onion and red pepper and sauté gently for 5–7 minutes until softened.
Stir in the crushed garlic, chopped tomatoes, and tomato purée. Cook for 2–3 minutes to release the flavors.
Pour in the fish stock and add smoked paprika, salt, and pepper. Stir well and let the mixture simmer for 10 minutes to thicken slightly.
Place the fish pieces into the simmering broth. Cover and cook for 8–10 minutes until the fish is just cooked through and flakes easily.
Add the cooked prawns to the stew and warm through for 2–3 minutes.
Sprinkle with fresh parsley and serve hot with crusty bread or boiled rice.