Simple fish stew
- Published: 11 Feb 20
- Updated: 18 Mar 24
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!
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Serves 4-6 -
Hands-on time 40 min, simmering time about 1 hour
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Recipe from February 2020 Issue
Nutrition
Nutrition: per serving
- Calories
- 347kcals
- Fat
- 11.8g (3.7g saturated)
- Protein
- 24.2g
- Carbohydrates
- 31.3g (7.6g sugars)
- Fibre
- 3.2g
- Salt
- 2.1g
delicious. tips
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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