Alive and Cooking

Corsican Fish Stew

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2 tuna fillets
10 mussels
10 oysters
350 ml red wine
½ red onion, finely diced
1 carrot, finely diced
3 cloves garlic, roughly chopped
1/3 bunch basil
¼ bunch parsley
800 ml crushed tomatoes
½ crusty bread loaf
Salt and pepper
1 ½ L water
Extra virgin olive oil


In a deep pot with ¾ cup extra virgin olive oil, fry the vegetables until slightly soft. Add a good sprinkle of salt and pepper, then add the herbs. Pour in the wine and bring to a vigorous boil. Add the tuna, pour in the tomatoes and water and simmer for 45 mins.
Once cooked, remove the tuna. Tumble in the mussels and 6 oysters. Cover and steam until all the mussels have opened.
Serve the tuna in bowls with a generous serving of stew around the edges, a drizzle of oil and the remaining 4 oysters on top.
Serves 3 - 4

Corsican Fish Stew