Umami Recipes
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Tomato, Herb And Orange Zest Fish Stew with Garlic Toast

8 servings


1 hour 25 minutes

total time


3 tbsp olive oil

1 large onion , sliced

2 garlic cloves , sliced

1 red chilli , finely chopped

2 tbsp tomato purée

1kg tomatoes , roughly chopped

200ml white wine

350ml fish stock

3 strips orange zest

1kg skinless halibut fillets, cut into large chunks

500g clams

400g large raw prawns

handful flat-leaf parsley , chopped

1 large ciabatta loaf, cut into 1cm slices

5 tbsp olive oil

2 garlic cloves , halved


To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.

Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.

Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.


Serving Size




Total Fat

16 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





1.17 mg

Total Carbohydrate

28 g

Dietary Fiber

3 g

Total Sugars

8 g


39 g

8 servings


1 hour 25 minutes

total time
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