Simple fish stew
- February 2020
- Serves 4-6
- Hands-on time 40 min, simmering time about 1 hour
Rick Stein uses prawns, monkfish and mussels in his simple fish stew for maximum flavour without any hassle. Just make sure to use the best quality ingredients you can – and don’t forget to serve with lots of crusty bread!
- 11.8g (3.7g saturated)
- 31.3g (7.6g sugars)
Discard any mussels that don’t close when tapped on the worksurface, then clean and de-beard them (pull off any stringy, weed-like bits) just before cooking.
Make the stew, then cool, cover and chill up to 24 hours ahead. Reheat on the hob to serve.
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