Spicy seafood stew
From the rugged Irish coastline comes this hearty fisherman’s stew, a dish born from the tradition of cooking the day’s catch at sea. Unlike its Mediterranean cousins, this Celtic version brings together the bounty of the North Atlantic with an unexpected twist – the warming kick of fresh chillies. This humble yet luxurious one-pot meal tells the story of resourceful fishermen who knew that the freshest seafood needs little more than careful cooking and thoughtful seasoning to shine.
While traditional Irish cuisine isn’t typically associated with spice, this dish represents a beautiful evolution of classic seafood cookery. The combination of rich fish stock, sweet tomatoes, and the gentle heat of chillies creates a perfectly balanced broth that allows each type of seafood to maintain its distinct character while contributing to the overall depth of flavor.
What makes this stew special is its adaptability – originally made with whatever came up in the nets, today’s version can be crafted with any mix of seafood available at your local market. Whether you’re using Atlantic cod, plump mussels, or tender squid, the key lies in the layered addition of ingredients and the respect for each component’s cooking time. The result is a celebration of the sea – a warming, satisfying meal that’s equally at home on a fisherman’s boat or your dinner table.
- Serves: 8
- Serving size: 400 gr
- Calories: 310
- Fat: 12 grams
- Saturated fat: 5 grams
- Unsaturated fat: 2 grams
- Carbohydrates: 15 grams
- Sugar: 3 grams
- Sodium: 953 mg
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 90 m
- 500g firm white fish (haddock, cod or monkfish), cut into chunks
- 12 mussels, cleaned and debearded
- 8 large prawns, shell on
- 200g squid rings
- 12 clams, cleaned
- 2 medium onions, finely diced
- 4 garlic cloves, minced
- 3 fresh red chillies, finely chopped (adjust to taste)
- 2 celery stalks, finely diced
- 2 carrots, diced
- 400g chopped tomatoes
- 1 liter rich fish stock
- 120ml dry white wine
- 2 bay leaves
- Fresh parsley, chopped
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 lemon, cut into wedges
- Heat olive oil in a large heavy-based pot over medium heat. Add onions, celery, and carrots. Cook until softened (about 5 minutes).
- Add garlic and chillies, cook for another 2 minutes until fragrant.
- Pour in the white wine, let it bubble and reduce by half (about 3 minutes).
- Add chopped tomatoes, fish stock, and bay leaves. Bring to a simmer and cook for 15 minutes to let flavours develop.
- Add the firm white fish pieces and squid rings. Simmer for 3 minutes.
- Add mussels and clams. Cover and cook for 2-3 minutes until they start to open.
- Add the prawns and cook for a final 2-3 minutes until they turn pink and the shellfish is fully opened.
- Season with salt and pepper to taste.
- Discard any shellfish that haven't opened and remove bay leaves.
- Scatter with fresh parsley and serve hot with lemon wedges and crusty bread.
Fish stock can be homemade or bought, but should be good quality
Seafood can be varied according to availability
The stew should be brothy rather than thick
Adding seafood in stages ensures nothing gets overcooked