French Fish and Seafood Stew
A good French fish and seafood stew needs a flavourful broth and a light hand with the seafood. Here, tomatoes, saffron and fish stock simmer for ten minutes before firm white fish, prawns and mussels go in for just a few minutes at the end. The result is a bright, coastal supper for four in 40 minutes, with crusty bread to mop up the broth.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 300kcal
Seasoning french fish and seafood stew
Saffron is the flavour that makes this stew taste French and coastal, and a good pinch is enough: too much turns bitter and medicinal. Crumble the strands between your fingers and stir them straight into the hot stock so the colour and aroma release evenly.
Go easy on the salt. A stock cube, mussels and prawns are all naturally salty, so taste the broth before the seafood goes in and season only at the end, with pepper and a squeeze of lemon if it needs brightening.
Choosing and preparing the seafood
Buy firm white fish in thick fillets so that you can cut proper chunks, and ask the fishmonger to remove the pin bones. Fresh mussels should smell of the sea and be tightly closed. Rinse them under cold running water, pull away the stringy beard and discard any that are cracked or stay open when tapped. This is the stage to rinse them, unlike meat or poultry, which should never be washed.
The stew is a simplified, weeknight cousin of the fish stews of the Mediterranean coast, such as Marseille's bouillabaisse, which uses several kinds of rockfish and a long list of ingredients.
The method for french fish and seafood stew
Tap a time to start a timer.
- Soften the onion Heat the oil in the pot over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent. Stir in the garlic and cook for , taking care not to brown it, as browned garlic turns bitter.
- Build the broth Add the saffron, tomatoes and hot stock. Bring to the boil, then turn the heat down and simmer gently, uncovered, for so the flavours come together. Taste it now: the stock cube and mussels bring plenty of salt, so you probably will not need to add any.
- Prepare the mussels While the broth simmers, rinse the mussels under cold running water. Throw away any with cracked shells, and any open ones that do not close when you tap them on the worktop.
- Add the fish and prawns Nestle the fish chunks and prawns into the broth, spooning a little over the top. Cover and cook gently for . Do not stir hard, or the fish will break up.
- Add the mussels Scatter the mussels over the top, put the lid back on and cook for , until the shells have opened, the prawns are pink and the fish is opaque and flakes easily. Discard any mussels that stay shut.
- Finish and serve Season with black pepper and scatter over the parsley. Ladle into warm bowls with plenty of broth and put the empty shells in the bowl on the table.
What to serve with it
Crusty bread is the main thing, for soaking up the broth. A simple green salad or a few boiled new potatoes on the side turns it into a bigger meal. For a different fish dish with a creamy sauce, try fish stew with salmon and prawns, or keep it cold and light with a seafood salad with prawns. Leftover white fish is also good in pasta with white fish and cream.
Swaps and variations
If you cannot find fresh mussels, leave them out and add another 150g of prawns or fish instead. A splash of dry white wine added to the onion and boiled for a minute gives a deeper flavour, and a pinch of chilli flakes adds gentle heat. Check the saffron before you buy: real saffron is sold as threads, and a small jar lasts for many meals.
Common problems and fixes for French Fish and Seafood Stew
- The fish breaks up into flakes in the pot.
- The fish was cut too small or stirred too much. Cut chunks of about 3cm, keep the broth at a gentle simmer rather than a boil, and move the pieces only once with a spoon.
- The prawns and fish turn tough and rubbery.
- They were cooked for too long. Fish needs only about 7 minutes in total here, so add it after the broth has simmered and take the pot off the heat as soon as the mussels open.
- The broth tastes bland or too salty.
- Fish stock cubes vary a lot. Use one cube for 500ml, taste before adding any salt, and if it is still flat, add a squeeze of lemon rather than more salt.
Frequently asked questions about French Fish and Seafood Stew
Which fish is best for French fish and seafood stew?
A firm white fish such as cod, haddock, hake or monkfish. These hold their shape in the broth, while delicate fish such as plaice or sole fall apart.
Can I use frozen fish and seafood?
Yes. Thaw the fish and prawns overnight in the fridge and pat them dry before adding them. Frozen mussels are usually cooked already, so add them for the last 2 minutes just to heat them through.
Can I make the broth in advance?
Yes. Make the broth up to the end of step 2, cool it quickly and chill it for up to a day, then bring it back to a simmer before adding the seafood.
How long do leftovers keep?
Eat leftovers within one day and keep them in the fridge in a covered container. Reheat once, until steaming hot all the way through, and do not re-boil the seafood for long, as it turns rubbery.
How did you like the recipe?
4.7 / 5 · 61 ratings
