Chef Conor’s favourite – Zuppa di pesce (Neapolitan fresh fish stew)


  • 3 tbsp Irish rapeseed oil
  • 1 large onion , sliced
  • 2 garlic cloves , grated , chopped
  • 1 red chilli , finely chopped
  • 2 tbsp tomato purée
  • 1 kg tomatoes , roughly chopped
  • 200 ml white wine
  • 350 ml fish stock
  • 1 full  lemon zested
  • 1 kg skinless white fish fillets, cut into large chunks(Hake, Halibut)
  • 500 g clams
  • 400 g large raw prawns
  • Sea salt and pepper as required
  • handful flat-leaf parsley , chopped to garnish
  • 460 g of cooked rigatoni, or any other pasta of your choice


  1. Heat the oil in a large pan or pot and fry the onion for a few minutes on medium so it does not color then add the garlic and chili and fry for a minute more.
  2. Add the tomato and tomato puree and cook for 10 -15 minutes more add the wine and cook on medium for ten minutes more until the sauce has reduced and become thick
  3. Add the fish stock and lemon zest and bring to a gentle simmer then season to taste.
  4. Now add the white fish to the sauce and place a lid  over for five minutes then add the clams and prawns and cook for five more minutes with the lid on and add cooked pasta and stir in then garnish with parsley.
  5. Served with crusty bread.