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Valencian Fish Stew

Having friends round for supper? This classic fish stew, a Spanish speciality, is made for communal eating. You can use whatever fish you like best.


  • For the sauce

  • For the stew

  • To serve


  • For the sauce:

  • 1.

    Heat the oil in a casserole dish.

  • 2.

    Add the shallots, leek, carrot, fennel, garlic and celery and fry for 10 mins over a low heat until soft. Add the tomato puree, chopped tomatoes, white wine and brandy and reduce by half. Add the chopped salmon and cod and cook for 5 mins. Add the stock, bay leaf, tarragon and cayenne pepper, cover and simmer for 40 mins. Blitz the mixture and then pass through a sieve. Really push the mix through the sieve to get as much flavour as possible.

  • For the stew:

  • 1.

    Pour the sauce back into the casserole dish and bring up to the boil.

  • 2.

    Add the fish and vegetables and simmer for 3 to 4 minutes or until the fish is cooked through. When cooked stir in the double cream and mix through the parsley.

  • 3.

    Stir in the lemon juice and season with salt and pepper.

  • To serve:

  • 1.

    Serve with crusty bread and garlic mayo.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Valencian Fish Stew.


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