Archive of BBC Food Recipes

Valencian fish stew

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
From Saturday Kitchen


  1. For the sauce, heat the oil in a casserole dish. Add the shallots, leek, carrot, fennel, garlic and celery and fry for 10 minutes over a low heat until soft.

  2. Add the tomato purée, chopped tomatoes, white wine and brandy and cook to reduce by half.

  3. Add the chopped salmon and cod and cook for five minutes.

  4. Add the stock, bay leaf, tarragon and cayenne pepper, then cover and simmer for 40 minutes.

  5. Blend the mixture, then pass through a sieve (push the mix through the sieve to get as much flavour as possible).

  6. For the stew, pour the sieved sauce back into the casserole dish and bring up to the boil. Add the fish and vegetables and simmer for 3-4 minutes or until the fish is cooked through.

  7. When cooked, stir in the double cream and mix through the parsley.

  8. Stir in the lemon juice and season with salt and freshly ground black pepper. Serve with crusty bread and garlic mayonnaise.


For the sauce

  • 2 tbsp olive oil
  • 3 shallots, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1 bulb fennel, chopped
  • 2 sticks celery, chopped
  • 2 cloves garlic, chopped
  • 30g/1oz tomato purée
  • 4 tomatoes, skinned and chopped
  • 60ml/2fl oz brandy
  • 175ml/6fl oz white wine
  • 300g/11oz mixed salmon and cod, chopped
  • 900ml/1¾ pints fish stock
  • 1 bay leaf
  • 1 sprig tarragon
  • pinch cayenne pepper

For the stew

  • 400g/14oz assorted fish and shellfish, such as salmon, cod, skate and clams
  • 12 new potatoes, cooked
  • 2 carrots, sliced and cooked
  • 100g/3½oz fine beans, chopped and cooked
  • 50-100ml/2-3½fl oz double cream
  • 1 tbsp chopped fresh parsley
  • 1 lemon, juice only
  • salt and freshly ground black pepper

To serve

  • crusty bread
  • garlic mayonnaise

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