Three-fish and shellfish stew
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Hake skinless and boneless 350 g
- Monkfish trimmed 350 g
- Salmon skinless and boneless 350 g
- King prawns peeled 100 g
- Squid cleaned 300 g
- Clams estimated meat from 300 g shell-on 80 g
- Spring Onion 150 g
- Garlic 6 g
- White wine 100 ml
- Tomato sauce 75 g
- Tomato purée 30 g
- Plain flour estimated amount retained 30 g
- Fish stock 1000 ml
- Extra virgin olive oil 60 g
- Parsley 4 g
- Black pepper 0.5 g
- Salt 2 g
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Method
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Clean the clams and discard broken shells or open ones that do not close when tapped. Cut the hake, monkfish and salmon into chunks. Season with salt and pepper, dust with flour and briefly brown in the oil in a wide pan, in batches. Remove; the centres are not cooked yet.
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Chop the spring onion and garlic and soften in the same pan for 8 minutes. Add the squid rings and cook for 2 minutes. Pour in the wine and boil for 2 minutes. Add the tomato sauce, tomato purée and stock. Simmer for 20 minutes until the squid is tender.
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Return the fish with its juices and add the clams and prawns. Cover and simmer for 5–8 minutes until the fish reaches 63 °C, the prawns are opaque and the clams open. Discard any clams that remain closed.
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Adjust the seasoning once the shellfish is cooked. Scatter over the parsley and divide the fish and broth between four deep plates.
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