Nathan’s fish stew

serves 4 as a main

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.


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


“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”