Tuscan Fish Stew (Seafood Medley in a Tomato Base) | Food Wishes
by Food Wishes
This Tuscan Fish Stew is a beautiful celebration of fresh seafood nestled in a bright, aromatic tomato base. Despite the word 'stew', this dish is remarkably fast, easy, and delightfully light—perfect for a weeknight dinner or special occasion. The combination of Mediterranean flavours creates a stunning medley that's as simple to prepare as it is delicious to eat. Adapted for the slow cooker, this stew becomes even more convenient whilst maintaining its authentic, rustic charm
Watch: Tuscan Fish Stew (Seafood Medley in a Tomato Base) | Food Wishes
Original recipe video — click to play
Original method: 30 minutes stovetop
Ingredients
Base
- 3 tbsp Olive oil
- 1 medium Onion, finely diced
- 4 cloves Garlic cloves, minced
- 400 g Canned chopped tomatoes
One tin
- 600 ml Vegetable or fish stock
Reduced quantity for slow cooker
Seasoning
- 1 tsp Dried oregano
- ½ tsp Dried basil
- ½ tsp Sea salt
To taste
- ÂĽ tsp Black pepper
To taste
Seafood
- 300 g Firm white fish fillets, cut into chunks
Add in final 45 minutes on High or 1.5 hours on Low
Cod, halibut, or similar
- 200 g Prawns, peeled and deveined
Add in final 45 minutes on High or 1.5 hours on Low
- 200 g Mussels or clams, cleaned and debearded(optional)
Add in final 30 minutes on High or 1 hour on Low
- 150 g Scallops(optional)
Add in final 30 minutes on High or 1 hour on Low
Garnish
- 3 tbsp Fresh parsley, chopped
Add just before serving
- 1 tbsp Fresh basil, torn(optional)
Add just before serving
Serving
- Crusty bread, for serving(optional)
Method
- 1
Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
~5 minsTip: This initial sauté builds flavour for the slow cooker base
- 2
Add the minced garlic to the pan and cook for 1 minute until fragrant, stirring constantly.
~2 mins - 3
Stir in the canned chopped tomatoes and cook for 2–3 minutes, breaking them down slightly with the spoon.
~3 mins - 4
Transfer the cooked tomato mixture to your slow cooker. Add the vegetable or fish stock, oregano, basil, salt, and black pepper. Stir well to combine.
~5 minsTip: Reduced stock quantity prevents watery results in the slow cooker
- 5
Cover the slow cooker and cook on Low for 4–5 hours or on High for 2–2.5 hours.
~4 hrs 30 minsTip: This allows the tomato base to develop depth of flavour
- 6
After the base has cooked, prepare your seafood: cut the fish into chunks, peel and devein the prawns, and clean the mussels or clams (discard any that don't close when tapped).
~10 minsTip: Prepare seafood just before adding to prevent drying out
- 7
Switch the slow cooker to High if it wasn't already on that setting. Add the fish chunks and prawns to the stew, stirring gently to submerge them.
~2 mins - 8
Cover and cook on High for 30 minutes.
~30 minsTip: Fish and prawns cook quickly; avoid overcooking
- 9Optional step
If using mussels, clams, or scallops, add them now (they cook faster). Cover and cook for a further 15–20 minutes until the mussels and clams have opened and the scallops are just cooked through. Discard any mussels or clams that fail to open.
~20 minsTip: These delicate shellfish require minimal cooking time
- 10
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
~2 mins - 11
Ladle the stew into bowls and garnish generously with fresh chopped parsley and torn basil.
~5 minsTip: Fresh herbs add brightness and aroma
- 12
Serve immediately with crusty bread for soaking up the delicious tomato broth.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use frozen fish and prawns, but thaw them completely first and pat them dry with kitchen paper to remove excess moisture. Frozen mussels and clams should also be thawed before adding. This prevents the stew from becoming watery and ensures even cooking
Comments
No comments yet — be the first to share your experience!