Nathan prepares his one pot wonder Fish Stew. Don’t be afraid to switch up the fish – just use what’s in season, preferably fish with a meatier texture. Try adding mussels and scallops if you feel like the addition of some shellfish.

Serves 4-6


For the fish
300g monkfish tail meat, trimmed and cut into chunks
300g bream fillet, cut into chunks
1 clove of garlic, finely chopped
1 rosemary sprig, finely chopped
Zest of 1 lemon, finely grated
Salt and pepper to season

For the stew
2 onions, peeled and diced
2 garlic cloves, peeled and chopped
2 fennel bulbs, diced
2 red peppers, cored, deseeded and diced
2 tbsp tomato puree
8 ripe tomatoes, chopped
1 litre of good quality fish stock
1 orange
pinch of saffron
2 bay leaves

For the garlic mayonnaise
4 egg yolks
2 tbsp of white wine vinegar
2 tbsp of English mustard
400ml of rapeseed oil
1/2 clove of garlic chopped
4 tsp of fresh chopped parsley

To serve
Sliced sourdough croutons rubbed with garlic

COMPETITION WINNER – Congratulations goes to Grub Club member Phil Jarvis for winning the prize draw to win a meal for 4 at Outlaw’s Fish Kitchen, including champagne, accompanying wine, Nathan Outlaw’s Fish Kitchen cook book, and a £100 mixed fish box from The Cornish Fishmonger. Thank you to all members that voted for the recipe videos. We’ll be releasing the other video recipes over the next few weeks. Keep checking in for upcoming competitions and the latest news. 

Outlaw’s Grub Club

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Nathan Outlaw's fish stew
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