Easy smoky baked fish stew with tomatoes and beans

Simply throw in a couple of smoked mussels into Nici Wickes' fish stew recipe to add a delicious smoky flavour! Serve with crusty bread to mop up the juices for an easy crowd-pleasing lunch or dinner

By Nici Wickes
  • 45 mins cooking
  • Serves 4
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  • 400-500g white fish – gurnard, cod, terakihi or snapper
  • 1 teaspoon sea salt
  • 2 tablespoon olive oil
  • 1 red capsicum, deseeded and thinly sliced
  • 400 gram tinned or fresh crushed tomatoes
  • 1 can cannellini beans, drained
  • 6-8 smoked mussels
  • 1 lemon, quartered
  • 1/2 cup olives
  • splash of olive oil
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • pinch of chilli powder
  • 1/2 teaspoon sea salt and a decent grind of black pepper
  • crusty bread, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Cut the fish into large pieces and sprinkle with salt. Set aside.
  • 3
    Heat pan to hot, then add the olive oil and sliced capsicum, frying until it begins to colour and soften. Transfer to a large, ovenproof dish.
  • 4
    Add the remaining ingredients, except for the fish, and mix together. Cover with foil and bake for 30 minutes. Add the fish, then bake, uncovered, for a further 15 minutes or until the fish is just cooked through.
  • 5
    Serve with bread.


  • Serves 4-6. - 'Fleur Sullivan, the amazing owner and chef at iconic Moeraki seafood restaurant Fleur’s Place, taught me a trick to making a super smoky-flavoured fish dish without having to smoke any fish – simply throw in a couple of smoked mussels!' says Nici.

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