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.