Photo of Tuscan fish stew by WW

Tuscan fish stew

Points® value
Total Time
35 min
10 min
25 min
Treat yourself to a taste of Tuscany with this zingy fish stew, served with toasted ciabatta to mop up the delicious broth.


Olive Oil

2 teaspoon(s)

Red onion

1 small, chopped finely


4 clove(s)

Sage, fresh

6 teaspoon(s), 2 tbsps, finely chopped

Parsley, fresh

2 tablespoon(s), finely chopped, plus extra to garnish

Chilli flakes

1 teaspoon(s), level

Tomato Purèe

2 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Fish stock cube

1 cube(s), to make 850ml stock

Monkfish, raw

300 g, skinless fillet, chopped into large chunks

Tilapia, raw

250 g, or pollock fillet, chopped into large chunks

King Prawns, Raw

150 g, cooked, shell-on

Ciabatta Bread

4 slice(s), medium


1 zest(s) of 1, to serve


  1. Warm the oil in a large saucepan and add the onion, 3 of the garlic cloves, crushed, the herbs and the chilli flakes. Fry over a low heat, stirring, for 8 minutes, or until softened but not coloured. Add the tomato purée and cook, stirring, for a further 1 minute.
  2. Add the tomatoes and fish stock and bring to the boil. Add the monkfish and simmer for 5 minutes. Add the tilapia and prawns and simmer for 5 minutes more, or until the fish is cooked through.
  3. Meanwhile, toast the ciabatta slices and rub with the remaining peeled garlic clove. Ladle the stew into 4 bowls. Garnish with fresh parsley and lemon zest and serve with the toasted ciabatta.