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Fish Stew


20 minutes

A hearty warming stew, on the table in twenty minutes. Using sustainably caught white fish, and fresh mussels from the River Exe in Devon.

9 Farmdrop products in this recipe


Here’s how you do it

  1. First, prepare the mussels. Take them out of the fridge 30 minutes before cooking, then add them to a bowl of fresh water. Discard any mussels that have damaged shells or those that don't close when pressed. Drain and set aside.
  2. Pour a glug of olive oil into a large pan on a medium heat and add the onion, fennel, carrot and celery. Sweat for 10 minutes, until soft.
  3. Meanwhile, put a frying pan on to a high heat and add olive oil. Slice the fish fillets in half and season with salt and pepper. Fry for 4 minutes, skin-side down. Turn and cook for 1 more minute, then remove from the heat.
  4. Add the garlic and red wine vinegar to the vegetables, cook for a minute.
  5. Turn up the heat and add the mussels, cover the pan with a lid. Cook for 2-3 minutes, until all the mussels have opened. Discard any mussels that haven't opened.
  6. Add the cannellini beans to heat through for a minute. Stir in the cream and season with salt and pepper.
  7. Serve the stew with the fish placed on top, sprinkled with chopped parsley.


  • 2 white fish fillets such as coley, pollock or catch of the day white fish fillets
  • 500g mussels
  • 1 organic brown onion, chopped
  • 1 organic fennel, chopped
  • 2 small organic rainbow carrots, chopped
  • 1 organic celery, chopped
  • 2 organic garlic cloves, crushed and chopped
  • 1 tin of organic cannellini beans, drained
  • 1 tbsp organic double cream
  • 1 tbsp chopped organic parsley

What you'll need

  • 2 tbsp red wine vinegar

Suitable for

  • Gluten free

What’s in this recipe


Organic Cannellini Beans

1 Can (400g)



Flat Leaf Parsley

1 Bunch (min. 15g)



Organic Rainbow Carrots

1 Bag (min. 750g)




Organic Onions - Brown

1 Bag (1.5kg)


Berkeley Farm

Organic Double Cream