60 minutes
A hearty and flavorful Italian-inspired stew with white-fleshed fish, clams, and a rich tomato-saffron broth.
White-fleshed Fish Fillets, skin removed
0 lb
to taste
to taste
Thyme, chopped
teaspoons
as needed
Lemon, thinly sliced
each
White Onion, diced
cups
Garlic Clove, minced and whole for rubbing bread
each
Saffron, crushed
teaspoons
teaspoons
Fennel Seed, crushed
teaspoons
Bay Leaf
each
tablespoons
cups
Diced Tomatoes, fresh or canned
cups
cups
Clams, large
each
Country Bread, thick
slices
Flat Leaf Parsley, chopped for garnish
cups
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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