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    Italian-Style Fish Stew

    clock-icon60 minutes
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    Pixicook editorial team

    A hearty and flavorful Italian-inspired stew with white-fleshed fish, clams, and a rich tomato-saffron broth.

    Ingredients for Italian-Style Fish Stew

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    White-fleshed Fish Fillets, skin removed

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    Thyme, chopped

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    as needed

    Substitute chevron-down

    Lemon, thinly sliced

    each

    Substitute chevron-down

    White Onion, diced

    cups

    Substitute chevron-down

    Garlic Clove, minced and whole for rubbing bread

    each

    Substitute chevron-down

    Saffron, crushed

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Fennel Seed, crushed

    teaspoons

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Diced Tomatoes, fresh or canned

    cups

    Substitute chevron-down

    Fish Stock

    cups

    Substitute chevron-down

    Clams, large

    each

    Substitute chevron-down

    Country Bread, thick

    slices

    Substitute chevron-down

    Flat Leaf Parsley, chopped for garnish

    cups

    Substitute chevron-down

    How to Make Italian-Style Fish Stew

    1. Marinate the Fish

    Season the fish fillets with salt, pepper, and half of the thyme. Drizzle with a tablespoon of olive oil and top with lemon slices. Let marinate for 30 minutes.

    2. Sauté the Onions

    In a pot, heat two tablespoons of olive oil and cook the onions with a pinch of salt and pepper until soft and translucent, about 5-6 minutes.

    3. Add Aromatics and Tomato Paste

    Stir in the remaining thyme, minced garlic, saffron, red pepper flakes, fennel seed, and bay leaf. Cook for 2 minutes. Add tomato paste and cook for another minute.

    4. Deglaze with Wine and Add Tomatoes

    Pour in the white wine and simmer, scraping the pot. Fold in the diced tomatoes and add fish stock. Simmer for 10 minutes.

    5. Bake Fish and Clams

    Preheat oven to 450°F. Place marinated fish and clams in a baking dish, pour simmering broth over them, and bake for 20 minutes.

    6. Prepare and Serve

    Toast the country bread, rub with whole garlic clove, and serve the stew hot garnished with parsley, accompanied by garlic-rubbed toast.


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