A Traditional Cornish Fish Stew
This traditional Cornish fish stew recipe reflects the simple meals once prepared in coastal communities such as Mevagissey. Made with basic ingredients and fresh fish, it is a dish shaped by practicality, the sea, and the rhythms of harbour life in Cornwall.
Ingredients
Serves 2–3
- 2-3 pieces of white fish (cod, haddock, or similar)
- 2 medium potatoes, sliced
- 1 onion, finely chopped
- 1 clove garlic (optional)
- 500ml fish or vegetable stock
- A small handful of parsley
- Salt and black pepper
- Butter or oil
Method
1. Prepare the base
Gently heat butter or oil in a pan. Add the onion and cook slowly until softened. Add garlic if using.
2. Add the potatoes
Add sliced potatoes and stir. Pour in the stock and bring to a gentle simmer.
3. Cook through
Allow to simmer for 10–15 minutes until the potatoes begin to soften.
4. Add the fish
Place the fish into the pan and cook gently for 5-8 minutes until just done.
5. Finish
Season with salt and pepper. Add parsley just before serving.
Serving
Serve hot with bread.
Traditionally, this would have been eaten simply, often shared, and prepared without ceremony – a practical meal after a day’s work along the Cornish coast.
A Dish Shaped by the Harbour
In Mevagissey and similar fishing communities, food was determined by what was available. Fish that could not be sold was often eaten at home, and meals were made to be filling rather than elaborate.
This stew reflects that tradition – straightforward, sustaining, and closely tied to the sea.
A Modern Interpretation
While fresh fish would once have been used, preserved fish can also be prepared in a similar way today, continuing the same coastal tradition in a modern form.
Explore Pawlyn’s