Fish stew recipe

Click to rate
(37 ratings)
Sending your rating
serves: 4
Skill: easy
Prep: 15 min
Cooking: 50 min

Nutrition per portion

Calories 420 kCal 21%
Fat 11g 16%
  -  Saturates 3g 15%

This seafood packed fish stew is full of delicious flavours and is perfect for feeding a lot of hungry people. With a sweet tomato sauce, a smoked paprika kick and a fishy finish, this dish is a must-have.


  • 1tbsp oil
  • 100g smoked bacon lardons
  • 1 onion
  • 1tsp smoked paprika
  • 2 garlic cloves, peeled and chopped
  • 200gm Camargue red rice
  • 400g can chopped tomatoes
  • 600 ml fish or chicken stock
  • 1 red pepper, deseeded and cut into chunks
  • 200g fresh squid, cut into rings, scallops
  • 8 raw king prawns
  • Parsley
  • Lemon


  • Heat a deep frying pan, add olive oil, bacon lardons and onion. Fry over a med heat for about 5 mins, until bacon is crispy.

  • Stir in paprika and garlic, along with the rice.

  • Stir-fry for 1 min, then pour in tomatoes and hot stock. Bring to boil, cover and simmer for 20 mins, before adding pepper,

  • Simmer for 10 mins, stirring occasionally, then add fresh squid and prawns into the rice, so they’re all under the liquid.

  • Simmer for about 5 mins, until the prawns turn pink. The consistency should still be soupy and the rice al dante.

  • Garnish with parsley and serve with lemon cheeks.

Top tip for making Fish stew

If you like, replace the red rice with risotto rice or a mixture of basmati and wild rice

Click to rate
(37 ratings)
Sending your rating