Italian-style fish stew with fennel and lemon

This Italian-style fish stew recipe sees a medley of seafood combined with capers, anchovies, white wine and chilli to create a delicate yet warming dish that's perfect finished with lemon and fennel

By Jennene Plummer
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1/4 cup olive oil
  • 6 garlic cloves, crushed
  • 4 anchovy fillets, chopped
  • 2 long red chillies, sliced
  • 1 tablespoon capers
  • 1 fennel bulb, trimmed, sliced, fronds reserved
  • 1 onion, sliced
  • 1/3 cup white wine
  • 700 millilitre bottle tomato passata
  • 2 cup fish stock
  • 2 fresh bay leaves
  • 300 gram fish fillets, cut into chunks
  • 250 gram punnet cherry tomatoes
  • 1 kilogram black mussels, scrubbed, beards removed
  • 250 gram prawns, peeled, deveined, tails on
  • 1 squid hood, cleaned, scored, sliced
  • toasted ciabatta, aioli, lemon wedges to serve


  • 1
    In a large, flameproof casserole dish, heat oil on medium. Sauté garlic, anchovies, chilli and capers for 2-3 minutes until golden.
  • 2
    Reduce heat to low. Cook fennel and onion for 8-10 minutes, stirring, until tender and golden. Add wine and cook for 2 minutes, stirring, until reduced by half. Stir in passata, stock and bay leaves. Bring to the boil on high.
  • 3
    Mix in fish and tomatoes. Reduce heat to medium. Simmer, covered, for 2 minutes. Add mussels, prawns and squid, then cook, covered, for 3-4 minutes until mussels open.
  • 4
    Sprinkle stew with reserved fennel fronds, then serve with toasted ciabatta, aioli and lemon wedges.