Fish stew with pesto swirl

Prep 5 min
Plus Cooking time: 15 minutes
Makes 4 servings



2 340-mL cans
vegetable cocktail juice, about 2 3/4 cups
284-mL can
undiluted chicken broth
1/2 cup
chopped onion
baby potatoes
tomatoes, chopped
1 kg
fresh mussels
250 g
fresh or frozen cod or tilapia
1 cup
frozen peas
1/3 cup
1 tbsp
orange zest, optional


  • Pour juice and broth into a large wide saucepan. Stir in onion. Cover and bring to a boil over high heat. Meanwhile, slice unpeeled potatoes into quarters, then add to broth with tomatoes. When mixture boils, reduce heat to medium. Cover and simmer, stirring often, until potatoes are fork-tender, 10 to 12 minutes.
  • Meanwhile, scrub mussels and remove beards. Discard any open mussels. Cut fish into chunky pieces. Chop celery. Measure out peas.
  • When potatoes are tender, stir in mussels, fish, celery and peas. Increase heat to medium-high. Cover and gently boil, stirring occasionally, until mussels open, 5 to 8 minutes. Remove from heat.
  • Discard any mussels that haven’t opened. Stir in pesto and orange peel. Ladle into bowls and dollop or swirl with more pesto, if you wish. Great with chunks of sourdough bread. for dunking.

Pesto and tomatoes are a classic match. A few spoonfuls swirled into our brothy tomato-based stew taste heavenly.

Best Pesto

Lemon Pesto

Shopping Tip

If you don’t have homemade pesto, your supermarket will likely have jars or pouches near the pasta sauce or in the deli. Some jars of pesto have a “seaweed” taste, so always taste before using.


Calories 324
Protein 27.6 g
Carbohydrates 30 g
Fat 11.4 g
Fibre 4.8 g
Sodium 1508 mg

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Photo credit: Andreas Trauttmansdorff

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