Fish Stew




  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoons paprika (smoked)
  • 2 shallots diced
  • 1 t tablespoon of finely chopped Fennel, celery, leek and carrot
  • 6 medium diced tomatoes concasse
  • 1 clove garlic, finely chopped
  • 1/4 Lemon grass
  • 200 grams of squid (cut into rings)
  • 1 pound skinless striped bass, cut into 2-inch chunks
  • 12 medium size prawns shelled & deveined
  • 12 mussels
  • 100 mls chicken stock


Methods of Preparation

  • Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the vegetables and sauté for a few minutes,(not the tomatoes) then add bay leaves and paprika and cook, stirring, 30 seconds. Now add the squid and cook for a further 3 minutes. Add tomatoes, season with salt and pepper. Cover and cook for about, about 10 minutes. At this stage add your crushed lemon grass
  • Add your chicken stock; reduce the heat to medium low. Season the fish with salt and pepper, then place al fish into your sauce. Cover and simmer until the fish is just cooked through, 6 minutes.


Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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