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    East Coast Fish Stew


    This delicious seasonal recipe is ready in moments; its fresh and tasty ingredients are easily sourced – be sure to use your local fishmonger. Woof is a fearsome looking fish but the taste is amazing, or you may want to stick to fish you know. Either way, it’s a winner!

    East Coast Fish Stew

    East Coast Fish Stew

    The catch of the day in a deliciously moreish stew.



    Serves 4

    • 250g woof, or any firm white fish
    • 250g salmon
    • 250g smoked haddock
    • 200g best quality prawns
    • ½ litre fresh fish stock
    • 1 glass white wine
    • 1 lemon, juiced
    • 1 bay leaf
    • ? block butter
    • 1 small packet samphire
    • 1 handful young wild garlic leaves, well washed, drained and roughly shredded.
    • I don’t season this dish - the smoked haddock is salty enough.

    All the fish needs to be skinned, boned and diced into 1-inch chunks; the choice of fish is up to you.


    1. Add the fish stock, white wine, bay leaf and lemon juice to a large saucepan and bring to the boil.
    2. Next, add your choice of white fish, salmon and the smoked haddock. Allow to simmer gently for a few minutes, testing until the fish is just about cooked.
    3. Add the butter, prawns and samphire and cook for one minute, then add the wild garlic.
    4. Remove from the heat immediately, and serve in warmed bowls with hunks of sourdough bread or crushed Jersey royal potatoes.

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