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Fisherman's Stew by Anna Gare

Fisherman's Stew by Anna Gare

Difficulty: Easy
Season: Winter
Preparation: 10mins
Cooking: 40mins

How to

1. Heat olive oil and butter in a large pot

2. Add onion, fennel and potatoes and fry over gentle heat, stirring occasionally for 10 to 15 minutes until vegetables soften a little.

3. Add garlic, spices, herbs and tomatoes and continue to fry for a further 5 minutes.

4. Add wine, increase heat to high and cook for further 2 minutes.

5. Add stock, bring to boil then reduce heat and continue to cook for 10 minutes or until potatoes are just tender.

6. Add the lobster segments and squid and cook for 5 minutes and then add the mullet followed by the brim and simmer over gentle heat for another 5 minutes or until just cooked through.

To Serve

Serve with a scatter of Parsley or some parsley oil with garlic and lemon rind.
Delicious with grilled bread.

Follow along with Anna Gare via this video. 

Handy Tips

"This is a delicious simple seafood stew that really celebrates our fresh and local sustainable West Australian seafood. This dish is often made with the catch of the day or what's in season at your local fishmonger. If you are feeding a crowd and looking for a more economical seafood dish you can replace the rock lobster with mussels. Equally as delicious, just add them in the last 5 minutes of cooking time." - Anna Gare

4 tablespoons olive oil
1 generous spoon of butter
1 large red onion cut into 8 wedges
1 fennel bulb, stem removed and cut into 8 wedges
4 baby potatoes cut into 1/2cm slices
3 cloves of garlic, chopped
1 teaspoon fennel seeds
1 heaped teaspoon paprika
Few sprigs thyme
2 to 3 bay leaves
3 large tomatoes, diced
1/2 cup white wine
4 cups chicken or seafood stock
1 Rock lobster tail (crayfish), shell on and cut into 3 - 4 segments
2 Ocean Mandurah mullet, filleted, skin on and cut into 3cm pieces
4 fillets threadfin brim, skin on
Parsley for garnish