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Mary Berry Fish Stew Recipe

Mary Berry Fish Stew
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Mary Berry Fish Stew is a classic British-style seafood dish made with white fish, tomatoes, onions, garlic, and herbs simmered into a rich but delicate broth. Unlike thick chowders, this stew is lighter, allowing the fish to remain flaky and tender. The flavours develop gently, creating a dish that feels both homely and refined.

Ingredients

  • 500g white fish (cod, haddock, or pollock), cut into large chunks

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, crushed

  • 400g chopped tomatoes (tinned)

  • 250ml fish stock

  • 1 tablespoon tomato purée

  • 1 teaspoon paprika

  • 1 bay leaf

  • Salt and black pepper, to taste

  • Fresh parsley, chopped, to finish

  • Optional: A squeeze of lemon juice for brightness

Instructions

  • Heat the oil – Warm olive oil in a large pan over medium heat.

  • Soften the onion – Add chopped onion and cook gently until soft and translucent.

  • Add garlic and spice – Stir in garlic and paprika, cooking briefly to release aroma.

  • Build the base – Mix in tomato purée, chopped tomatoes, fish stock, and bay leaf.

  • Simmer gently – Allow the stew to simmer for 10–12 minutes to develop flavour.

  • Add the fish – Nestle fish chunks into the stew, ensuring they are mostly submerged.

  • Cook until tender – Simmer for 5–7 minutes until the fish flakes easily.

  • Season and finish – Remove bay leaf, season with salt and pepper, and sprinkle with parsley.

  • Serve warm – Finish with lemon juice if using and serve immediately.

Find it online: https://maryberrycooks.co.uk/mary-berry-fish-stew/