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.
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
Instructions
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.