Simple Seafood Stew

Serves: 6-8

Prep: 15 minutes

Cook: 40 minutes


  • 3 cloves garlic, peeled and finely chopped
  • 1 onion, finely chopped
  • 500g small potatoes sliced
  • 500ml chicken or fish stock
  • 2x 400g carton chopped tomatoes
  • 200g chickpeas, drained and rinsed
  • 2tsp mixed herbs
  • 4 white fish fillets e.g hake, haddock or cod
  • 220g uncooked king prawns
  • 150g olives
  • Salt and pepper
  • Tapioca or corn flour to thicken (optional)
  • olive oil for cooking


  1. Warm a little olive oil in a large casserole dish and gently fry the onions and garlic for 5 minutes
  2. Add the potatoes, stock, tomatoes, herbs, olives and chickpeas.
  3. Season and bring to the boil, turn down the heat and allow to simmer for 30 minutes.
  4. Check the potatoes are soft and gently at the fish fillets and prawns, cook for a further 8-10 minutes.
  5. Thicken with a little tapioca or corn flour if desired (mixed 2 tsp with water into a paste and slowly add to the stew, stirring constantly.
  6. Serve with some steamed greens.