Seafood Stew (My favourite!!)


140 ml extra virgin olive oil

1 onion, thinly sliced

1/2 bulb fennel, trimmed, thinly sliced

5 cloves garlic, chopped

pinch of saffron

1 tablespoon smoked paprika

6 tomatoes, halves, seeded, roughly chopped

2 sprigs thyme

2 fresh bay leaves

50 ml Pernod

6 waxy potatoes, halved

750 ml Fish Stock or Chicken Stock

1 calamari

1 x 200 g blue-eye trevalla fillet, skin removed, pin-boned, cut into large chunks

200 g monkfish fillets, skin removed, pin-boned, cut into large chunks

200 g red muller fillets, skin removed, pin-bonned, cut into large chunks

4 raw prawns

16 clams, soaked in water to remove the sand, washed

12 black mussels, well washed, drained, bearded

sea salt flakes and freshly ground black pepper

2 tablespoons roughly chopped dill

1/3 cup roughly chopped flat-leaf parsley

grilled crusty or sourdough bread and Pepper Aioli to serve


1. Heat 90 ml of the olive oil in a saute pan or large heavy-based saucepan over high heat. Cook onion, fennel and garlic for 3 minutes or until translucent and tinged slightly golden. Add the saffron and paprika and cook for a further 2 minutes until fragrant, then add the tomato, thyme and bay leaves and cook, stirring, for a few minutes. Add the Pernod and potato, then pour in the stock and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the potato is tender. 

2. Meanwhile, to clean the calamari, rinse and then separate the hood and tentacles. Rinse and remove the contents of the hood and rinse again. Remove the head and beak from the tentacles and rinse again. Remove and discard the quill from the hood, then thinly slice the hood. Set aside.

3. Add the thickest fish chunks (that is the blue-eye) first, followed by the thinner pieces, then 2-3 minutes later add the prawns. Cover and simmer for 5 minutes, then add the clams, mussels and calamari and cook until the shellfish open; discard any unopened mussels and clams. Add a pinch of sea salt if required and season with pepper. Throw in the dill and parsley, then add the remaining olive oil. Divide between 4 bowls and enjoy with grilled bread slathered in garlicky aioli.

15 Responses to “Seafood Stew (My favourite!!)”

  1. Seafood dishes we really enjoy. This one looks really delicious. Thank you for sharing.

  2. i haven’t made it with exactly these ingredients, but we’ve made a few seafood stews, and we love them!

  3. Yep, my fave too, a winner!

  4. Are all these different fish readily available there in Australia? This sounds delicious! I can see why it is your favorite. heartspell

    • Fish…of all sorts…are a biggie here in Australia!!! I am still learning but it is truly wonderful…and I love it!! You should come and visit me…and experience it!! Love my friend xx

  5. How I wish I can cook :3 mouth watering you making me hungry>.<

  6. Fabulous. The fennel are Pernod = nice touches. Haven’t heard of some of the fish you mention and haven’t been able to get monkfish in California, but I’m sure substitutes would still make for a great stew.

    Nice job, Amanda. Yummy eats …

    • It took me forever to get used to all the different fish here in Australia, but the variety is unreal and with a love for seafood like I have….hmmmm…what can I say!! Substitutes will work great my friend x

  7. wow, how cute the dish looks..
    have fun!

    thanks for the comments.

  8. Hmmm yum yummy!! 🙂 Great looking blog you have here and it looks like your a lover of food like me 🙂 Have a great day and thanks for sharing.

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