Mediterranean Fish Stew - Fiver Feeds

Mediterranean Fish Stew

There’s no getting around the fact that fish can be a bit pricey, so for a recipe like this is best to look in the freezer section – you can pick up 500g of Pollock fillets (or similar) in several basics/value ranges for about £1.70, and you can also get good value bags of frozen mixed seafood selections. Just don’t forget to defrost before you use them in this summery dish!


Mediterranean Fish Stew

Prep Time:



Serves 4 People


£1.11 per Person



  • Ingredients

    2tbsp Olive Oil
    1 Large Onion Thinly Sliced
    2 Garlic Cloves Crushed
    1 Red Chilli Deseeded and Finely Chopped
    400g Tin Chopped Tomatoes
    1tbsp Tomato Puree
    500ml Fish Stock Made with 2 Stock Cubes
    300g Pollock Fillets Cut into Large Chunks
    175g Mixed Seafood Selection
    1 Small Bunch Fresh Parsley Chopped
    Black Pepper

How to Cook

1. Heat your olive oil in a large saucepan or stock pot and fry the onion with a little salt for about 3 minutes until soft. Add the garlic and chilli and fry for a further 2 minutes.

2. Add the tomatoes and tomato puree and stir through, bring to the boil, then pour in the stock and simmer for about 15 -20 minutes until it thickens. Season with salt and pepper to taste.

3. Add the fish and leave for 5 minutes until cooked, then add the seafood and cook through for another 5 minutes. You can check everything is cooked by ensuring the pollock flakes with little effort. 

4. Serve topped with the parsley and crusty bread on the side.

Spruce it Up

We’ve kept the recipe pretty simple here, but this is the perfect place to use up a few bits and pieces you’ve got lying in the fridge. Whether it’s a bit of veg, some left over herbs or even a piece of fish. Don’t be shy of throwing it in!

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