Mediterranean seafood stew

Living in the Mediterranean means we have access to an abundance of fresh seafood. The Preca sisters make the most of the fishermen’s catch with this easy-to-prepare recipe. 

Mediterranean seafood stew


  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • Salt and pepper
  • 1 squid, cleaned with body sliced into ½-inch rings, tentacles halved lengthwise if large
  • ½ tbsp tomato paste
  • 1 cup dry white wine
  • 300g fresh tomatoes, chopped
  • 2 bay leaves
  • 200g clams
  • 1½ cups seafood stock or vegetable broth
  • 3 tbsp flat-leaf parsley, chopped
  • ½ tsp lemon zest
  • 1 baguette, sliced and toasted
  • 200g prawns, peeled and deveined
  • 400g mussels, scrubbed and de-bearded
  • 200g skinless flaky white fish


  1. Mince 2 of the garlic cloves.
  2. In a large pot over medium heat, heat oil and add onion, celery, salt and pepper and cook until softened, 6 to 8 mins.
  3. Add 2 cloves of the garlic and cook for 1 to 2 mins more.
  4. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender, 15 to 20 mins.
  5. Add tomato paste and cook, stirring, 1 minute.
  6. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 mins.
  7. Add tomatoes, bay leaves and stock.
  8. Cover and simmer for 30 minutes. Season with salt and pepper.
  9. Mix 1 tbsp parsley, lemon zest, and 1 salt together.
  10. Cut remaining garlic clove in half and rub the cut sides on the toasts.
  11. Spread the flavored oil on the toasts.
  12. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 mins.
  13. Stir in the prawns and mussels.
  14. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 mins more.
  15. Discard bay leaves and stir in remaining 2 tablespoons parsley.
  16. Serve immediately with toast.

This recipe first appeared on Gourmet Today TV, aired on TVM on 18 March, 2017. 



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