• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Main Ingredients Fish

Italian Fish Stew

Cheryl Malik
Cheryl Malik Posted: 02/19/21 Updated: 12/22/22
5
/5
3 Comments
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Pinterest graphic for Italian fish stew
Pinterest graphic for Italian fish stew
Pinterest graphic for Italian fish stew
Pinterest graphic for Italian fish stew
Pinterest graphic for Italian fish stew
Pinterest graphic for Italian fish stew

This restaurant-quality Italian fish stew is quick and easy to make but bursting with deliciously authentic Italian flavors. Inspired by one of my favorite dishes in Italy, this surprisingly flavorful fish stew is packed with tender white fish, clams, herbs, and a delicious tomato broth.

Two bowls of red Italian fish stew on a table surrounded by pieces of bread

What Makes This Recipe So Good

  • This stew is so good – like “almost impossible to believe it’s this good” good. The flavors of the garlicky crushed tomatoes, the briny clam juice, and bright lemon meld together beautifully for a restaurant-quality meal made right at home.
  • It’s incredibly filling without being heavy. Thanks to all the seafood in this stew, one serving has 38 grams of delicious protein.
  • This recipe makes approximately 4 servings, which means dinner for two plus leftovers! Store any leftover Italian fish stew in an airtight container in the refrigerator up to 3 days. Reheat it on the stovetop over medium-low heat, stirring constantly, until the stew is just warmed through.

Key Ingredients

White Fish – White fish refers to any type of fish that has a dry and flaky flesh when cooked. Any white fish will work for this recipe, so just choose your favorite! I like to use halibut, orange roughy, sea bass, or cod.

Clams – The larger the clams, the tougher and chewier they can be once they’re cooked. Keep that in mind when picking them out! If you can’t find clams, you can skip them, but they add a really great flavor to this Italian fish stew so I highly recommend them!

Lemon Juice – Fish and clams may be the star of this show, but lemon juice is the magic-maker. Lemon takes this Italian fish stew from “mmm, that’s a good stew” to “FREAKIN’ WOW THAT’S A GOOD STEW” and I don’t know about you, buuuutttttt… I definitely want a bowl of that second one.

Chef’s Tips

  • Avoid using sweet, fruity-flavored white wines in this recipe. Instead choose a dry white wine – like Chardonnay or Sauvignon Blanc.
  • You don’t want the fish to be overcooked and dry, which is why we add it in at the end. Be careful not to let the Italian fish stew cook too long after you add in the fish.
  • How do you know your fish is ready? It’ll flake! Insert a fork into the fish at a 45° angle. Aim for the thickest part of the piece of fish. Twist the fork and pull up a little. If the fish flakes easily, and the flakes are opaque, then your fish is ready! If the fish resists and is still a little translucent, keep cooking – but keep an eye on it, it’ll cook fast!
  • I can’t recommend enough that you serve this stew with warm pieces of a thick, crusty bread – like sourdough, Italian, or French bread. Use it to sop up the leftover liquid at the bottom of your bowl, or dunk it in your Italian fish stew right from the start.
Italian fish stew in a large soup pot

Other Delicious Stews & Soups

  • Healthy Spanish Chicken and Rice Stew (Whole30, Low Carb, Keto)
  • Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
  • Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
  • Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
  • Chinese Vegetable Soup
  • She Crab Soup
  • Creamy Irish Potato Soup

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Closer view of a bowl of Italian fish stew
5 from 3 votes

Italian Fish Stew

Prep:10 minutes
Cook:30 minutes
Total:40 minutes
This restaurant-quality Italian fish stew is quick and easy to make but bursting with deliciously authentic Italian flavors. Inspired by one of my favorite dishes in Italy, this surprisingly flavorful fish stew is packed with tender white fish, clams, herbs, and a delicious tomato broth.
Print Save Saved! Click Here to Remove Ads
4 servings

Ingredients

  • 3 tablespoons olive oil plus more for serving
  • ¼ cup green onions sliced
  • 4 cloves garlic minced
  • 1 anchovy fillet or ½ teaspoon anchovy paste
  • ¼ teaspoon red pepper flakes
  • ⅓ cup white wine
  • 1 14-ounce can crushed tomatoes
  • 1 cup clam juice
  • ½ teaspoon dried oregano
  • ¾ cup water
  • ¾ teaspoon salt
  • 1 ½ pounds white fish cut into large bite-size pieces, see Notes
  • 1 pound clams optional
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • freshly cracked black pepper to taste
  • 1 lemon zested, halved

Equipment

  • Large pot with lid

Instructions 

  • Heat olive oil in a large pot over medium heat. Add green onions, garlic, anchovy, and red pepper flakes. Cook until green onions begin to wilt, approximately 2 to 3 minutes.
    Oil and spices in a large pot
  • Pour in white wine. Increase heat to high. Let boil 2 minutes or until liquid is reduced by approximately ⅓.
  • Add in crushed tomatoes, clam juice, oregano, and water. Bring to simmer over medium-high heat, then reduce heat to medium and simmer until color deepens slightly, approximately 10 minutes.
    Clam juice, tomatoes, white wine, and water in a large pot
  • Add salt, then add fish and clams. Turn heat to high. Cover pot and cook until clams open and fish flakes easily with fork, approximately 5 minutes.
  • Stir in parsley, basil, pepper, and juice of one lemon half.
    Fish stew in a large pot
  • Ladle stew into serving bowls. Drizzle additional olive oil on top and serve with a pinch of lemon zest (optional) and crusty bread.

Notes

  • Orange roughy, halibut, sea bass, or cod will all work for this recipe!
  • To substitute for the white wine, try fish, chicken, or vegetable broth, or white wine vinegar.
  • No clam juice? Try fish stock instead. You can also use water, but it won’t have as much flavor.
  • For a make-ahead option, follow steps 1-3 and refrigerate in an airtight container up to 2 days. When you’re ready to eat, bring the stew to a simmer then continue with the recipe starting at step 4.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 333kcal, Carbohydrates: 12g, Protein: 38g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 850mg, Potassium: 672mg, Fiber: 1g, Sugar: 3g, Vitamin A: 361IU, Vitamin C: 21mg, Calcium: 57mg, Iron: 2mg, Net Carbs: 11g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Fish Chowder
    Creamy Fish Chowder
  • Italian Wedding Soup (Paleo)
  • Overhead view of a white bowl of she crab soup with a glass of water at the top of the photo
    She Crab Soup

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kathleen Williamson says

    Posted on 3/7/21 at 1:23 pm

    We tried the Italian Fish Stew for our Family Dinner. My husband who owned an Italian restaurant and son-in-law who graduated from culinary academy thought it was a keeper. Thanks for sharing. Quick and easy to prepare. The broth was delicious. I also added one pound of mussels.5 stars

    Reply
  2. Blessings says

    Posted on 2/23/21 at 9:33 pm

    Made this tonight..dinner was amaze..balls.my whole family loves it.5 stars

    Reply
  3. Daymond Green says

    Posted on 2/19/21 at 9:57 pm

    Thanks for posting this. I was looking for something new to do with my black cod.
    Though I have made a few mistakes, I’d say it turned out pretty darn good!

    My sauce doesn’t have that deep red. I don’t think I let it cook down enough. The lemon kind of overpowers the dish just a hint though. Again, rookie mistake lol. Then there’s the clams, the store didn’t have first clams they only had canned baby clamps of which I added to the pot. Now I know how to make a clam soup lol.

    Overall, delicious!!! Thanks again.5 stars

    Reply

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
2315 shares