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Italian fish stew

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  • 2 tbsp olive oil
  • ½ carrot, finely chopped
  • ½ small onion, finely chopped
  • ½ fennel bulb, finely chopped
  • garlic cloves, finely chopped
  • ½ tsp dried red chilli flakes
  • 1 tsp fennel seeds
  • 20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes
  • 1 x 400g/14oz can chopped tomatoes
  • 2 litres/3 pints 10fl oz fish stock
  • 200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in pieces
  • pinch saffron
  • salt and freshly ground black pepper
  • 250g/9oz clams, cleaned (discard any which do not close when tapped)
  • 2 red mullet fillets
  • 200g/7oz monkfish fillet, membrane removed, cut into chunks
  • 110ml/4fl oz white wine
  • 250g/9oz cooked lobster tail and claw meat (optional)
  • 2 tbsp finely chopped flatleaf parsley