Mediterranean-style Fish Stew Recipe | Marco Pierre White

Mediterranean-style Fish Stew Recipe | Marco Pierre White

Watch Chef Marco Pierre White as he demonstrates how to make this rich, yet delicate fish stew. An easy recipe from Knorr.

This is a great example of a one-pot dish. First I make a very light roux sauce which I flavour with tomato juice and — the secret ingredient — a Knorr Fish Stock Pot. I then add in fish and seafood, marinated with a few spices, and very gently poach it in the Knorr Fish Stock Pot sauce. The beauty of cooking the fish in the spiced tomato sauce is that it means that the dish retains all its goodness and flavour.I’ve used salmon, snapper, sustainably-sourced cod and prawns for this Mediterranean fish stew, but feel free to experiment with your own choice of fish and seafood.

2tbsps olive oil
1kg assorted fish (salmon, red snapper and sustainably-sourced cod), skinned and cut into even-sized chunks and seafood (raw peeled prawns)
A generous pinch of smoked sweet paprika
A generous pinch of saffron strands
1 sprig of thyme
20g butter
20g flour
250ml tomato juice, diluted with 250ml of water to make 500ml diluted tomato juice
1 Knorr Fish Stock Pot
1tbsp chopped basil
125g carrots, chopped into short, fine strips, blanched for 1 minute, then refreshed in cold water
2 stalks of celery, cut into short, fine strips, blanched for 1 minute, then refreshed in cold water

You can also find out more about this recipe here:

For more fish recipes from Knorr and Marco Pierre White, please visit:

If you liked this, why not also try:

Beef and Guinness Stew –
Greek Style Beef Stew –
Marco’s Quick Lamb Stew –
Lamb Shanks Stockpot Casserole –
Video Rating: / 5


  1. His voice is quite soothing! Also his three names are Italian, French, and English respectively, so he'd probably be good at cooking everything.

  2. me love it!!!!!!!!!

  3. oceantrolls73

    Does not matter what anyone says… I love this guy.  I learnt a lot from him. Live long Marco! God Bless you.

  4. sonojoanna bonasera

    oh mama mia!!! thank you for this wonderful recipe..yeah..i must try this…as in now…now for our lunch..havent tasted yet but i believe it is rich in flavor….maybe i will omit safron because i dont have in my kitchen…..but hell yeah!!! im gonna try…thank you so much Marco..

  5. Who can afford the saffron. Surly no Filipino

  6. mimoocho dom

    I like saffron Marco. Got any other saffron magic dishes? see you on Masterchef next year! Bring on the death-stare.

  7. BrotherTree1

    This is making my mouth water. 

  8. knorr salesman

  9. Christopher Long

    Ps. I have started cooking my pasta and making stock at the same time… Im just a home cook but this was a revelation. 

  10. Christopher Long

    I don't know if Chef White ever sees these comments but, I truly appreciate what he is doing these days. I have gained an enormous respect for his career and accomplishments.      

  11. Why don't make these stock pots in the US?

  12. JimmieLee Allen, Jr


  13. RuralBreakfast

    Aren't you scratching up your fancy skittle, by going metal on metal with that whisker?

  14. RuralBreakfast

    Did you not just say this? lol! xD

  15. RuralBreakfast

    I will use the remaining calamari rings in my freezer to make something akin to this 🙂

  16. lol thats crap

  17. madbear as you are sad enough to notice this point isn't that double standards!? do you have a boner for me gaylord?

  18. safron is almost falvorless and is mostly used for the color.

  19. Kolenschopper

    Safron is expencive where i come from. You can get 0.05 g. for € 1,-.
    Not saying it isnt easy to get, but for € 1,- extra your meal gets alot of flaver, even from 0,05 g.

  20. Why is it that he's not always looking directly to the camera?

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