Italian Fish Stew

🇮🇹 Italian Fish Stew Recipe (Serves 4)

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 small fennel bulb, thinly sliced (optional, but traditional)
• 1 red bell pepper, chopped
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup dry white wine
• 3 cups fish or seafood stock (or chicken broth)
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp red pepper flakes (adjust to taste)
• Salt & black pepper, to taste
• 1 lb (450 g) firm white fish fillets (cod, halibut, sea bass), cut into chunks
• ½ lb (225 g) shrimp, peeled & deveined
• ½ lb (225 g) mussels or clams, scrubbed clean (optional)
• 2 tbsp fresh parsley, chopped
• Zest of 1 lemon

For Serving:

• Rustic bread, toasted
• Drizzle of extra virgin olive oil

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Instructions:

1. Sauté base: Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and bell pepper. Cook 5–7 minutes until softened.
2. Deglaze: Stir in white wine and let it simmer 2 minutes to cook off alcohol.
3. Tomato broth: Add crushed tomatoes, stock, oregano, thyme, red pepper flakes, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes so flavors meld.
4. Cook seafood: Add fish chunks first, simmer for 5 minutes. Then add shrimp and mussels, cover, and cook another 5 minutes, until shrimp turn pink and mussels open. Discard any unopened mussels.
5. Finish: Stir in parsley and lemon zest. Taste and adjust seasoning.
6. Serve: Ladle stew into bowls. Drizzle with olive oil and serve with crusty toasted bread for dipping.

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✨ Tip: You can also add calamari rings, scallops, or even a pinch of saffron for a luxurious touch.

Would you like me to also give you a quicker weeknight version with just fish and shrimp (fewer ingredients, ready in 30 minutes)?