Recipe: Mediterranean Seafood Stew.

It looks like lots of people are still happily gallivanting and flouting the measures that the Ministry of Health has put in place to try and contain Covid-19. Come on people! Please take this seriously. The longer everyone takes to get it together, the longer we’re going to be in this ‘Circuit Breaker’ phase, the tighter the measures are going to get, and the more painful this is going to be.

Now, rant aside, we’ve been cooking a lot more at home and I’ve been baking bread like the world depends on it. Today, I’m going to share with you the easiest recipe for seafood stew ever. It involves sautéing some veggies in a hot pan…


Adding in some diced tomatoes, although I’ll use passata (tomato puree) next time.


A good glug of red wine to ease the blues…


Throw in the seafood to cook and it’s all done! I used frozen seafood which is easy to store and so much more affordable then fresh.


Had some homemade sourdough to go with.


Seafood Stew (Feeds 4, but I may double this because it was so good! Should have put in more seafood)

1 onion, chopped (use white if you have it. I used a red onion because we only had that)
2 cloves garlic, minced

1 red pepper, diced
2 stalks celery, chopped
1 leek, sliced finely
500g diced tomato (use puree if you have it in your cupboard)
60ml red wine
1/2 tsp fennel seeds
1 tsp dried oregano
1 red chilli, deseeded and sliced
Assorted seafood – I used 2 pieces of cod fillets cut into chunks, scallops, mussels and prawns. Ideally thawed before cooking
Black pepper

  1. Heat oil and sauté onion, garlic, red pepper, celery and leeks until soft. About 5 mins. 
  2. Add in diced tomatoes and red wine. Stir to combine and bring to the boil before reducing heat to a simmer. 
  3. Add in fennel seeds, dried oregano and chilli. Let simmer for 15 min. Top up with water or fish stock if it gets too dry. 
  4. Add seafood and cover to cook – Cook fish chunks first (they take longest to cook) before adding the rest after about 5 min. Takes about 8-10 min for all the seafood to cook through.
  5. Season with salt and pepper to taste. 
  6. Serve!


This was so good Mum was requesting for another round of stew to be cooked again. I wanted to get fish stock to make a more Italian stew, but could not get my hands on any. Then I considered making some at home but was too lazy to get fish bones and make it from scratch. This recipe with just tinned tomatoes and red wine was perfect. The flavour from the fennel was what made it amazing!

Another night, we had a small BBQ just the four of us. Hubs barbecued steak for the men, and saba fish for the women.


We had it with simple balsamic roasted vegetables courtesy of Mummy dearest, and I baked some fresh petit baguette rolls.


They were great for mopping up all the meat juices.


Bread loving family was happy and we managed to keep some for breakfast next morning.

I won’t lie, it sucks having to spend more time at home without the freedom to just go out and do whatever we like – meet friends, celebrate birthdays, watch a movie… We took all these things for granted. I look forward to doing all these things again, when it is safe. I worry more for the people around me, my parents especially, and I want to do what is right so that it will minimise their risk. For now, I can only appreciate that I have family to be at home with, and that this time together will build up more fond memories for us all. There are worse situations to be in so I thank God that we have a nice home, and are all safe and well! I hope all of you are too x

2 thoughts on “Recipe: Mediterranean Seafood Stew.

  1. Aren’t we fans not your family? So this time we need to clean our stomach with some vegetables and other less oily food so that we can have more better food next time?

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