Spicy Fish Stew with Olives

Spicy Fish Stew with Olives


33 people made this

There is nothing quite so satisfying as a good peppery fish stew. The addition of orange juice and olives is a Mediterranean touch.


Serves: 6 

  • 1 onion, chopped
  • 1/2 green capsicum, chopped
  • 2 cloves garlic, minced
  • 440g tinned diced tomatoes, drained
  • 800ml chicken stock
  • 250g tomato pasta sauce
  • 75g tinned mushrooms
  • 1/4 cup sliced black olives
  • 1/2 cup (125ml) orange juice
  • 1/2 cup (125ml) dry white wine
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1/4 teaspoon fennel seed, crushed
  • 1/8 teaspoon ground black pepper
  • 500g medium prawns - peeled and deveined
  • 500g cod or other white fish fillets, cubed

Preparation:25min  ›  Cook:5hours  ›  Ready in:5hours25min 

  1. Place onion, green capsicum, garlic, tomatoes, chicken stock, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds and pepper into a slow cooker. Cover and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  2. Stir in prawns and cod. Cover. Cook 15 to 30 minutes or until prawns are opaque. Remove and discard bay leaves. Serve.

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