Fish stew recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 50 min

Nutrition per portion

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

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