Global leaders in innovative, sustainable lobster management

Recipe: Fisherman’s Stew


A little while ago, celebrity cook Anna Gare jumped on board with the Buy West Eat Best Cooking Series and shared her recipe for this traditional seafood stew featuring western rock lobster.




  • 4 tablespoons olive oil
  • 1 generous spoon of butter
  • 1 large red onion cut into 8 wedges
  • 1 fennel bulb, stem removed and cut into 8 wedges
  • 4 baby potatoes cut into 1/2cm slices
  • 3 cloves of garlic, chopped
  • 1 teaspoon fennel seeds
  • 1 heaped teaspoon paprika
  • Few sprigs thyme
  • 2 to 3 bay leaves
  • 3 large tomatoes, diced
  • 1/2 cup white wine
  • 4 cups chicken or seafood stock
  • 1 Rock lobster tail (crayfish), shell on and cut into 3 – 4 segments
  • 2 Ocean Mandurah mullet, filleted, skin on and cut into 3cm pieces
  • 4 fillets threadfin brim, skin on
  • Parsley for garnish



  1. Heat olive oil and butter in a large pot.
  2. Add onion, fennel and potatoes and fry over gentle heat, stirring occasionally for 10 to 15 minutes until vegetables soften a little.
  3. Add garlic, spices, herbs and tomatoes and continue to fry for a further 5 minutes.
  4. Add wine, increase heat to high and cook for further 2 minutes.
  5. Add stock, bring to boil then reduce heat and continue to cook for 10 minutes or until potatoes are just tender.
  6. Add the lobster segments and squid and cook for 5 minutes and then add the mullet followed by the brim and simmer over gentle heat for another 5 minutes or until just cooked through.
  7. Serve with a scatter of Parsley or some parsley oil with garlic and lemon rind.

Delicious with grilled bread!

Follow along with Anna Gare via this video.


This recipe is part of the BWEB Cooking Series, a six-episode series showcasing local product dishes in an easy to cook and entertaining tv programme format. You can watch the 6 video recipe web series with Anna Gare promoting Western Australia produce here.