Fish stew Boujee Booze

Fish Stew

Fish Stew
Mediterranean and sicilian fish stews are popular and we’ve taken a bit of inspiration from both along with a traditional Brazilian fish stew known as Moqueca!
Serves 4


  • 3 tbsp olive oil
  • Salt and pepper
  • 1 large onion finely chopped
  • 2 carrots chopped
  • 6 cloves of garlic finely chopped
  • 1 red pepper chopped
  • 2 tsps paprika
  • 1 tsp ground cumin
  • 60g spring onion
  • 60g fresh parsley leaves
  • Pinch chilli flakes
  • 170ml white wine
  • 2 cans chopped tomatoes only using the liquid from one can
  • 700ml chicken or veg stock
  • 2 tbsp capers
  • 900g firm white fish (Halibut or seabass preferred)
  • 1 Lime
  • Crusty bread to serve


  1. RInse and pat dry your fish.
  2. Cut into 2 inch pieces.
  3. Place in a bowl.
  4. Add ½ teaspoon salt, zest from half of your lime and 1 tbsp lime juice.
  5. Massage all pieces to coat them well.
  6. Set aside.
  7. In a large pan, heat your olive oil over a medium heat.
  8. Add your onion and 1 tsp salt.
  9. Saute for 3 minutes.
  10. Add your carrot, red pepper and garlic and cook for another 5 minutes.
  11. Add your white wine and allow the liquid to reduce by half. 
  12. Add your spices, herbs, capers and stock. 
  13. Mix well.
  14. Bring to a simmer.
  15. Add your tomatoes and simmer for about 15 minutes until carrots are nice and tender.
  16. Add some salt and pepper to taste.
  17.  Sit your fish around the pan and continue to simmer gently.
  18. WIll need to leave for about 8 minutes until fish is cooked through.
  19. Spoon the stew over the fish pieces.
  20. Cook until you are happy the fish is cooked through.
  21. Add salt and pepper to taste.
  22. Squeeze over remaining lime juice.
  23. Sprinkle your spring onion and parsley over the top.
  24. Serve with some rice and your bread to dip and lap up all the stew.