Fish Stew & Aioli The Mediterranean Way

This simple Mediterranean continental-style one-pot fish stew comes from fragrant star anise, turmeric and punchy black olives. With steam fish over the stew for speedy cooking, and you’ll also learn how to make a cheat’s aioli. All 2 P 4 P Ingredients complete with warm ciabatta for dipping.


  1. Preheat the oven to 220°C • Peel and finely slice the brown onion • Top, tail, peel and dice the carrot • Peel and finely chop (or grate) the garlic • Boil a kettle • Heat a large, wide-based pan with matching lid, with a drizzle of olive oil and 15g [30g] butter over a medium heat • Once hot, add the sliced onion, diced carrot and half of the garlic (save the rest for later) with a pinch of sugar and salt • Add the star anise and cook for 6-8 minutes, or until the onion is soft and translucent.
  2. Meanwhile, chop the black olives coarsely • Combine the vegetable stock cube and half of the turmeric (save the rest for later) with 350ml [700ml] boiled water – this is your yellow stock • Once the onion has softened, add the tomato paste and cook for 1 minute, stirring continuously, then add the yellow stock and chopped olives, and reduce the heat to low • Cook for 5 minutes or until reduced by half • Meanwhile, mix the remaining turmeric with 2-3 (t) of boiled water and stir until you have a yellow past • Add the mayonnaise, remaining chopped garlic, white vinegar and season withsalt and pepper, then whisk to combine • Add a drizzle of olive oil – this is your aioli.
  3. Add the ciabatta rolls to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 minutes, or until they are hot and crusty for serving • Pat the fish fillets dry with kitchen paper • Gently add the fish into the pan, cover with a lid and cook for 3-4 minutes, or until the fish is cooked through • Meanwhile, chop the parsley finely, including the stalks.
  4. Stir most of the chopped parsley (save the rest for garnish) through the cooked stew carefully, so as not to break up the fish too much – this is your fish stew • Serve the fish stew with the hot ciabatta to the side • Garnish with the remaining chopped parsley and drizzle over the aioli • Don’t forget to remove the star anise!

Tools you will need:

Kitchen Knife • Chopping Board Kettle • Large Pan • Bowl • Whisk Baking Tray • Kitchen Paper

Ready In

30 mins




Serves 2


  • 30

    Black Olives ( gr )

  • 1

    Brown Onion ( pc )

  • 1

    Garlic Clove

  • 1

    Turmeric Powder ( t )

  • 5

    Parsley ( gr )

  • 2

    Fish Fillet ( unit )

  • 60

    Mayonnaise ( gr )

  • 1

    Star Anise

  • 1

    Vegetable Cubes ( unit )

  • 1

    Carrot ( pc )

  • 15

    White Vinegar ( ml )

  • 1

    Ciabatta Bread ( unit )

  • 35

    Tomato Paste ( gr )

  • Olive Oil to taste

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 498kCal