Fish stew recipes are a great and tasty way to feed a crowd in the autumn and winter months and also make a nice change from the traditional meat stews.
Packed with flavour and equally versatile, fish stews can be made in a number ways and be adapted to suit your guests as well as the seasonality of fish and vegetables. Consider using mixed fresh fish fillets and shellfish including red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid and scallops.
Easy to put together and left to slow cook, fish stews can be made well in advance of the occasion leaving you to enjoy the event stress free. Even better if you cook up a larger batch you can always refrigerate or freeze the stew up in batches afterwards allowing you to enjoy the rewards of your labour for weeks to come.
Choose from this selection of classic fish stew recipes which hail from Japan, South America and Italy. Pick the one that suits you and the fish and flavours you have available and cook up a storm on fish Friday.
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