Kakavia: Dads Quick Fish Stew

I grew up on the south western coast of Taranaki, NZ. Dads fresh caught fish was a weekly luxury in our household.

I love my One Pot Wonder recipes, and I’m pretty bloody good at them. They’re so fast and you can pack in all sorts of nourishing healthy ingredients. Best of all, they’re fresh. 

This fish stew is a cracker. A great way to show off your fancy Le Creuset as well!


1kg fresh fish, trimmed (feel free to add prawns and mussels)

3 tbsp Ceres Organics extra virgin olive oil

1 large fennel, sliced thin tops & all

½ brown onion, sliced thin

1 bunch spring onion, sliced

3 garlic cloves, sliced

½ tsp chilli flakes (or if fresh, 1 red, sliced)

1 tsp fennel seeds

1 glass of dry white wine

1 tin/2 cups Ceres Organics tomato passata

1 lt fresh stock (fish or chicken, or packet is fine)

2 large potato, peeled & diced large

2 stalks celery, washed sliced

1 lemon, peel of 1/2, juice for squeezing

2 bay leaves

Herbs: dill, parsley, basil, I’m a herb freak and use LOADS

Salt & White Pepper



  1. Dice fish and wash shellfish/de-beard if using

  2. Heat your Le Creuset to medium, add a good couple lugs of virgin olive oil

  3. Saute your mirepoix, add your spices, soften for approx 10 minutes

  4. Throw in the wine and cook to 2-3mins. Add the tomato passata, stock and remaining vegetables & lemon peel

  5. Bring to a rolling simmer and cook, covered for 20-30 minutes until just cooked (you can drop to low heat and leave for 40 mins - tend to the kids or chores!)

  6. When almost ready to eat, add shellfish and fish by dropping in, press down gently to submerge, cover and leave on low for 8-10 minutes.

  7. Chop your parsley & dill and scatter over the soup with a further lug of your best olive oil and squeeze of lemon juice. Season if required.

Samuel Campbell