Recipe by: Chris Scott
Prep Time: 1 hour
Cook Time: 25 minutes
Feeds: 4-8 people
Part of fish: Head, frames, fillets


For the Fish Stock:
• Fish heads, tails, and bones (around 1kg)
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 cloves garlic, smashed
• 2 bay leaves
• 10-12 whole black peppercorns
• Water (enough to cover the ingredients)
• Salt and pepper, to taste
For the Fisherman’s Stew:
• 1.5kg of assorted fish fillets (such as snapper, tarakihi, or any firm white fish), cut into chunks
• 500g of shrimp, peeled and deveined
• 500g of mussels, cleaned and debearded
• 1/2 cup white wine
• 1 onion, finely chopped
• 2 carrots, chopped
• 3 potatoes, chopped
• 2 cloves garlic, minced
• 2 capsicum, chopped
• 1 can 400g diced tomatoes
• 1/4 cup tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes (adjust to your spice preference)
• Salt and pepper, to taste
• Olive oil
• Fresh parsley, for garnish
• Crusty bread


Prepare the Fish Stock:
1) Place the fish heads, tails, and bones in a large pot.
2) Add the chopped onion, carrots, celery, garlic, bay leaves, and peppercorns.
3) Cover the ingredients with cold water and add a pinch of salt.
4) Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
5) Simmer for about 45 minutes to an hour, then strain the stock, discarding the solids. You should have a flavourful fish stock.
Make the Fisherman’s Stew:
1) In a large soup pot, heat some olive oil over medium heat.
2) Add the chopped onion, garlic, and red capsicum. Sauté until the vegetables are softened.
3) Chop potatoes into cubes and par-boil for 15 mins.
4) Stir in the diced tomatoes, tomato paste, thyme, oregano, and chilli flakes. Cook for a few minutes.
5) Add in par-boiled potatoes.
6) Pour in the fish stock and white wine. Bring to a simmer.
7) Add the fish fillets, cheeks and shrimp to the simmering liquid. Cook for about 5-7 minutes, or until the fish is cooked through and the shrimp turns pink.
8) Gently fold in the mussels and cook until they open.
9) Season the stew with salt and pepper to taste.
10) Serve hot, garnished with fresh parsley and accompanied by crusty bread.