Mediterranean Fish Stew with Garlic Toasts Recipe
Introduction
This Mediterranean fish stew is a hearty and aromatic dish bursting with fresh seafood and vibrant flavors. Paired with crisp garlic toasts, it’s perfect for a cozy dinner that feels both special and comforting.
Ingredients
- 3 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 1kg tomatoes, roughly chopped
- 200ml white wine
- 350ml fish stock
- 3 strips orange zest
- 1kg skinless halibut fillets, cut into large chunks
- 500g clams
- 400g large raw prawns
- Handful flat-leaf parsley, chopped
- 1 large ciabatta loaf, cut into 1cm slices
- 5 tbsp olive oil
- 2 garlic cloves, halved
Instructions
- Step 1: To make the garlic toasts, drizzle the ciabatta slices with 5 tablespoons of olive oil, then griddle or grill them until golden all over. While the toasts are still hot, rub each slice with the halved garlic cloves and set aside.
- Step 2: Heat 3 tablespoons of olive oil in a wide, deep frying pan over gentle heat. Add the sliced onion and cook for about 5 minutes until softened.
- Step 3: Stir through the sliced garlic and chopped red chilli, cooking for another 2 minutes to release their aromas.
- Step 4: Add the tomato purée and roughly chopped tomatoes. Increase the heat and cook for 10-15 minutes, stirring occasionally until the tomatoes break down and become pulpy.
- Step 5: Pour in the white wine and cook for an additional 10 minutes until most of the liquid has evaporated.
- Step 6: Add the fish stock and orange zest, then bring the mixture to a gentle simmer.
- Step 7: Nestle the halibut chunks into the simmering stew and cook for 5 minutes.
- Step 8: Add the clams and prawns, cooking for another 5 minutes until the fish is cooked through and the clams have opened. Discard any clams that remain closed.
- Step 9: Sprinkle the chopped parsley over the stew and serve immediately with the garlic toasts.
Tips & Variations
- Substitute halibut with other firm white fish like cod or sea bass if preferred.
- Use fresh, ripe tomatoes for the best flavor, or canned chopped tomatoes as a convenient alternative.
- If you like a spicier stew, add extra chopped chilli or a pinch of smoked paprika.
- For a richer broth, stir in a splash of cream just before serving.
Storage
Store any leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. Garlic toasts are best enjoyed fresh but can be briefly reheated in a toaster or under a grill.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this stew?
Yes, frozen fish, clams, and prawns can be used. Thaw them fully before cooking to ensure even cooking and best texture.
What can I serve with Mediterranean fish stew besides garlic toasts?
It pairs well with crusty bread, steamed rice, or a light green salad to balance the rich flavors of the stew.
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Mediterranean Fish Stew with Garlic Toasts Recipe
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Halal
Description
A vibrant and hearty Mediterranean fish stew loaded with halibut, clams, and prawns in a rich tomato and white wine broth, served with flavorful garlic toasts. This dish combines fresh seafood with aromatic herbs and spices for a comforting and elegant meal perfect for sharing.
Ingredients
Scale
Stew Ingredients
- 3 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 1 kg tomatoes, roughly chopped
- 200 ml white wine
- 350 ml fish stock
- 3 strips orange zest
- 1 kg skinless halibut fillets, cut into large chunks
- 500 g clams
- 400 g large raw prawns
- Handful flat-leaf parsley, chopped
Garlic Toasts
- 1 large ciabatta loaf, cut into 1 cm slices
- 5 tbsp olive oil
- 2 garlic cloves, halved
Instructions
- Prepare the Garlic Toasts: Drizzle the ciabatta slices with olive oil. Griddle or grill the bread slices until they are golden all over. While still hot, rub the toasted bread with the halved garlic cloves to infuse them with garlic flavor. Set aside.
- Cook the Base: Heat 3 tablespoons of olive oil in a wide, deep frying pan over gentle heat. Add the sliced onion and cook for 5 minutes until softened. Stir in the sliced garlic and finely chopped red chilli and cook for an additional 2 minutes, allowing the flavors to develop.
- Add Tomatoes and Wine: Stir in 2 tablespoons of tomato purée and the roughly chopped tomatoes. Increase the heat and cook for 10-15 minutes, stirring occasionally until the tomatoes break down and become pulpy. Pour in 200 ml white wine and cook for another 10 minutes until most of the wine has evaporated.
- Simmer with Stock and Orange Zest: Add 350 ml fish stock and 3 strips of orange zest to the pan. Heat the mixture until it reaches a gentle simmer.
- Cook the Seafood: Nestle the chunks of halibut into the simmering stew and cook for 5 minutes. Then add the clams and prawns, cooking for another 5 minutes until the fish is cooked through and the clams have opened. Discard any clams that remain closed.
- Finish and Serve: Sprinkle the chopped flat-leaf parsley over the stew. Serve immediately with the prepared garlic toasts alongside for dipping.
Notes
- Use fresh seafood for the best flavor and texture.
- Discard any clams that do not open during cooking to avoid food safety risks.
- If you prefer less heat, reduce or omit the red chilli.
- The orange zest adds a subtle citrus note—if unavailable, lemon zest can be substituted.
- Grilling or griddling the bread adds a smoky flavor, but you can also toast the garlic bread in the oven if preferred.
- This stew is delicious served with a crisp green salad or crusty bread for soaking up the broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean fish stew, halibut stew, seafood stew, garlic toasts, fish and shellfish recipe, easy fish stew
