Halibut & Potted Shrimp Stew
Serves 2
40 Minutes
This halibut and potted shrimp stew is an indulgent, yet straightforward one-pot dish that celebrates some of the finest seasonal ingredients and coastal flavours. Combining fresh halibut, tender potted shrimp, and vibrant vegetables, this stew delivers a harmonious blend of textures and tastes. The mild, buttery flavour of the halibut pairs beautifully with the rich, slightly spiced potted shrimp, lending depth and a touch of warmth to each bite.
Samphire offers a natural, sea-salty lift, perfectly complementing the gentle sweetness of fennel, which brings a subtle aniseed aroma to the dish. The addition of green olives lends a Mediterranean touch, with their earthy, savoury tang balancing the delicate seafood flavours. Together, these ingredients create a comforting, deeply layered broth that’s both satisfying and refined—perfect for chilly evenings or an elegant gathering.
This stew is designed to be easy to make yet impressive enough to serve to guests, requiring just one pot and minimal preparation. Here’s a straightforward recipe to bring this flavourful, elegant dish to life.
This recipe & images were created by @thehungryhobbit over on Instagram.
Ingredients
- 2 fillets of halibut, skins left on
- 180g potted shrimp
- 1 bulb fennel, thinly sliced (reserve fronds for garnish)
- 2 cloves garlic, finely chopped
- 3 shallots, thinly sliced
- 1 tsp chilli flakes
- 1 tin tomatoes
- 100g nocerella olives
- 100g samphire
- 300ml fish or vegetable stock
- 1 lemon, sliced for garnish
- Handful of fresh parsley, roughly chopped
Cooking Intructions
- 1. In a large pan heat a glug of olive oil, add the onion, garlic, chilli flakes and fennel, cover and cook for 5-7 mins until soft.
- 2. Add the tomatoes, fill the tin up to half with water and add that in too with the stock and olives. Bring to a gentle simmer and cook for 10 mins.
- 3. Next add in the shrimps and samphire, mix well then place the halibut fillets on top of the sauce, cover and simmer for 10 min until the halibut is cooked through and flakes easily with a fork. Season to taste
- 4. Ladle the stew into bowls, pop the fish on top and garnish with the parsley and reserved fennel fronds. Serve with crusty bread or warm sourdough and lemon wedges on the side.