Mediterranean style fish stew with olives

Feeling like a lighter stew option? Tempt yourself to this Mediterranean style fish with olives.

By Sophie Gray
  • 25 mins cooking
  • Serves 4
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  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 clove garlic chopped
  • 1/2 cup white wine
  • 1 dried chorizo sausage, removed from the skin and sliced
  • 1 cup Campbell’s Real Fish Stock
  • 1 400g tin chopped tomatoes
  • a pinch of dried chilli flakes
  • a large handful of chopped parsley
  • 1 400g can of Cannellini beans or other similar white beans
  • 450 gram firm white fish cut in chunks – such as Terakihi
  • a handful of black olives
  • crusty bread to serve


  • 1
    In a medium saucepan heat the oil, add the chopped onion and garlic and cook until soft. Add the wine and simmer until reduced by half then add chorizo and fish stock and simmer again until reduced by 1/3.
  • 2
    Mix in the tomatoes, and dried chilli and simmer for 10 minutes with the lid off.
  • 3
    Add the fish and beans and cook gently for a further 8 – 10 minutes. Toss in olives and parsley. Serve in warmed shallow bowls with a chunk of bread to mop up the juices.