Mediterranean-Style Fish Stew

Alaska Seafood shares its Mediterranean-style Fish Stew recipe.

25 minutes
4 people


  • 4 tbsp olive oil
  • 150 g frozen onions chopped
  • 1 tsp frozen garlic chopped
  • 1 courgette chopped
  • 1 carrot chopped
  • 600 ml tomato passata
  • 1 tbsp oregano fresh, chopped
  • 300 ml vegetable stock
  • 150 g salmon fillet wild Alaska (thawed if frozen)
  • 300 g mussels scrubbed (thawed if frozen)
  • 150 g peeled prawns cooked (thawed if frozen)
  • chopped parsley to garnish


  • Heat the olive oil in a large saucepan and gently fry the onion, garlic, courgette and carrot for 3 or 4 minutes, without browning.
  • Add the passata, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the carrots are tender.
  • Add the wild Alaska salmon and pollock to the saucepan in whole fillets – they will break up once they are cooked. Cover and simmer gently for 3 or 4 minutes, then add the mussels, discarding any that are damaged or remain open when tapped. Put the lid on the saucepan and cook for 2 or 3 minutes, until the mussels have opened (discard any that remain shut). Add the prawns and gently stir them through so that you avoid breaking up the fish too much.
  • Season to taste, then ladle into warm bowls. Serve, garnished with the chopped parsley.