Shellfish stew

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This quick, healthy take on bouillabaisse is easy to adapt with your favourite mixture of fish.

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  • 1 onion, roughly chopped
  • 6 garlic cloves, crushed
  • 125ml/4fl oz extra virgin olive oil
  • 1 head fennel, roughly chopped
  • 1 tsp fennel seeds
  • 4 star anise
  • 300ml/10fl oz white wine
  • 2 x 400g tins tomatoes
  • 200g/7oz brown crabmeat, puréed in a food processor until very smooth
  • 1 small sourdough loaf, cut into small cubes
  • 1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces
  • 3 x 75g/2¾oz pollock fillets, skin left on
  • 1 x 350g/12oz whole mackerel, cut into large chunks
  • 12 raw tiger prawns, shells left on
  • 1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped)
  • freshly ground black pepper
  • basil, to garnish
  • crusty bread, to serve