An easy and delicious fish stew. Great served over rice.


  • 700 grams of fish, prawns and/or mussels
  • olive oil
  • 4 ecshallots
  • 2 cloves of garlic
  • 400g of tomatoes
  • half a glass of dry white wine
  • half a glass of water
  • plenty of fresh parsley
  • lemon juice
  • salt and pepper


Fry the ecshallots and garlic in the oil. Add the tomatoes, wine and water. Bring to the boil. Add the seafood. Cook until just done. Remove from the heat and stir in the parsley, lemon juice, salt and pepper. Serve over warm jasmine rice.

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