This traditional fish stew is perfect served with crusty bread. 


  • Olive Oil

  • 4 anchovy fillets

  • 2 leeks, white part only, trimmed and roughly chopped

  • 2 medium fennel bulbs, thinly sliced

  • 2 cloves garlic, peeled and roughly chopped

  • 1 large glass white wine

  • 4 medium tomatoes roughly chopped

  • 2 tblsp tomato puree

  • 1/2 tsp pepperoncino / cayenne pepper

  • 2 tsp paprika

  • 4 medium potatoes, peeled and cut into 3-4cm chunks

  • 700ml organic fish / vegetable stock

  • salt and freshly ground black pepper

  • 700g fresh fish from sustainable sources. Ensure that you use firm fish that won’t break too

  • much, such as king prawns, clams, cod and squid

  • 1 small bunch of fresh flat-leaf parsley, roughly chopped.

  • Crusty bread to serve


  • 1.

    Put a large glug of olive oil in a big casserole dish and add the anchovy fillets. Saute until they break up.

  • 2.

    To this, add the chopped leeks, fennel slices and garlic, and continue to cook until soft.

  • 3.

    Then add the glass of wine and cook for one minute until the alcohol is burnt off.

  • 4.

    Add all the other ingredients except the fish and parsley. Bring the mixture to the boil and then reduce to a simmer for 10-15 minutes or until the potatoes are cooked.

  • 5.

    Add the fish and simmer very gently for about five minutes or until the fish is cooked

  • 6.

    Just before serving, stir in the chopped parsley and season with salt and pepper to taste.

  • 7.

    Serve into bowls with some crusty bread, to help mop up the juices.

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