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This recipe is from episode 23 of Good Chef Bad Chef series 3.


  • 1 onion

  • 2 garlic cloves, chopped

  • 3 – 4 anchovies

  • 2 tbsp olive oil

  • 2 cans tomatoes, whole peeled

  • 1 tbsp tomato paste

  • 2 tsp smoked paprika

  • 1 tsp saffron threads

  • ½ cup white wine

  • 500ml fish stock

  • 1 bay leaf

  • 8 mussels

  • Sea salt to taste

  • 8 green prawns, peeled and deveined leaving tails on

  • 2 white fish fillets, cut into 3cm pieces

  • 4 pieces of spelt sourdough

  • 2 tsp olive oil

  • Garnish with Italian parsley and lemon cheeks


  • 1.

    Dice onion and put into a large pot with olive oil.

  • 2.

    Sauté over a low heat.

  • 3.

    Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.

  • 4.

    Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine.

  • 5.

    Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels.

  • 6.

    Allow to cook for 5 mins to allow the mussels to open.

  • 7.

    Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth.

  • 8.

    Allow to cook or a further few minutes.

  • 9.

    Serve in a bowl and garnish with parsley and lemon cheeks.

  • 10.

    Char-grill some bread in a pan with a little olive oil and serve with the stew.

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Posted by KMcBReport
so tasty and yummy!! really enjoyed