One-Pot Mediterranean Halibut & Potted Shrimp Stew

One-Pot Mediterranean Halibut & Potted Shrimp Stew

This One-Pot Mediterranean Halibut & Potted Shrimp Stew is a flavorful, briny, and easy-to-make seafood dinner. Loaded with tender halibut, savory potted shrimp, samphire, fennel, and olives, it creates a light yet hearty stew perfect for quick weeknight dinners. Ready in under an hour, it pairs beautifully with crusty bread or warm sourdough for a comforting, coastal-inspired meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 people

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

Seafood

2 fillets halibut skins left on
180 g potted shrimp

Aromatics & Spices

1 bulb fennel thinly sliced, reserve fronds for garnish
2 cloves garlic finely chopped
3 shallots shallots thinly sliced
1 tsp chilli flakes

Stew Base

1 tin chopped tomatoes
100 g Nocerella olives
100 g samphire
300 ml fish or vegetable stock

Finishing & Garnish

1 lemon lemon sliced for garnish
handful fresh parsley roughly chopped
glug olive oil

Method

Prepare the Base

Heat olive oil in a large pan over medium heat and add shallots, garlic, chilli flakes, and sliced fennel. Cover and cook for 5-7 minutes until softened.
Add chopped tomatoes and fill the empty tomato tin halfway with water, adding it along with the stock and olives. Bring to a gentle simmer and cook for 10 minutes.

Add Seafood and Poach

Stir in potted shrimp and samphire, distributing them evenly through the sauce.
Place halibut fillets skin-side down on top of the sauce, cover the pan, and simmer for 10 minutes until fish flakes easily.

Finishing Touches

Taste and season as needed. Ladle stew into bowls, place halibut on top, and garnish with parsley and reserved fennel fronds. Serve with lemon slices and crusty bread.

Notes

For a milder spice, reduce or omit chilli flakes.
If samphire is unavailable, substitute with blanched green beans or capers for a similar briny flavor.