Go Back
livorno fish stew

Slimline Livorno Fish Stew

Course Lunch
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Fiona Maclean


  • 4 Mussels
  • 1 Squid Tube
  • 150 g White Fish I used hake
  • 4 Green Prawns
  • 1/2 Red Chilli
  • 2 cloves Garlic
  • 1 stick Celery
  • 4 Tomatoes (preferably plum)
  • 1 Rustic Bread Roll
  • 1 handful Flat leaved parsley
  • 1 tablespoon Olive oil
  • 1 Shallot
  • 100 ml Stock Or dry white wine


  1. Cut the tomatoes in half then grate and discard the skins
  2. Roughly chop the celery, onion, garlic and chilli, then process in a food processor till you have a fine dice (or chop by hand)
  3. Cook the chopped vegetables gently in olive oil for 5-10 minutes.
  4. Now add the tomato mixture, ,most of the parsley and stock or wine. Reduce down for a further 15 minutes.
  5. Cut the white fish into bite sized chunks and slice the squid.
  6. Add the white fish, squid and prawns to the tomato mixture and cook for 5 minutes
  7. Put the mussels in a microwave proof dish with a little water. Microwave for 3-4 minutes and discard any that don't open
  8. Add the mussels to the stew
  9. If you are using bread, grill it for a few minutes till golden.
  10. Place the bread in the bottom of flattish bowls and then spoon the stew over the bread
  11. Garnish with parsley and serve