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–+ servings
Closer view of a bowl of Italian fish stew

Italian Fish Stew

40aprons.com/italian-fish-stew/
This surprisingly flavorful fish stew is packed with tender white fish, clams, herbs, and a delicious tomato broth.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large, heavy-bottomed pot with lid
  • Large wooden spoon

Ingredients

  • 3 tablespoons olive oil
  • ¼ cup sliced green onions
  • 2 tablespoons minced fresh garlic (approximately 2 large cloves)
  • 1 anchovy fillet (or ½ teaspoon anchovy paste)
  • ¼ teaspoon red pepper flakes
  • ⅓ cup dry white wine (or seafood stock)
  • 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 chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh lemon juice (juice from half of 1 large lemon)
  • freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)

Instructions

  • Place large pot on stovetop over medium heat. Add 3 tablespoons olive oil to pot and continue heating until oil is hot and shimmery.
  • When oil is hot, add ¼ cup sliced green onions, 2 tablespoons minced fresh garlic, 1 anchovy fillet, and ¼ teaspoon red pepper flakes. Stir to incorporate, then sauté ingredients until green onions begin to wilt, approximately 2 to 3 minutes.
    Oil and spices in a large pot
  • Add ⅓ cup dry white wine to pot and stir to incorporate. Increase heat under pot to high. Bring liquid to boil and let boil 2 minutes or until liquid is reduced by approximately 33%.
  • Add 1 14-ounce can crushed tomatoes, 1 cup clam juice, ½ teaspoon dried oregano, and ¾ cup water to pot. Stir to incorporate.
    Clam juice, tomatoes, white wine, and water in a large pot
  • Bring mixture to simmer, then reduce heat to medium and simmer until color deepens slightly, approximately 10 minutes. Stir occasionally.
  • Once color has deepened, add ¾ teaspoon salt, 1 ½ pounds white fish, and 1 pound clams to pot and stir to incorporate.
  • Increase heat under pot to high. Cover pot and cook until clams open and fish flakes easily with fork, approximately 5 minutes.
  • Add 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 tablespoon fresh lemon juice, and freshly cracked black pepper to taste. Stir to incorporate.
    Fish stew in a large pot
  • Ladle stew into serving bowls. Drizzle additional olive oil on top and serve with lemon zest and crusty bread.

Recipe Notes

  • White Fish: Orange roughy, halibut, sea bass, or cod will all work for this recipe!
  • White Wine: To substitute for the white wine, try fish, chicken, or vegetable broth, or white wine vinegar.
  • Clam Juice: Seafood stock would be a fine substitution if you don't have clam juice. You can also use water, but it won't have as much flavor.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 333calProtein: 38gFat: 14gSaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 850mgPotassium: 672mgTotal Carbs: 12gFiber: 1gSugar: 3gNet Carbs: 11gVitamin A: 361IUVitamin C: 21mgCalcium: 57mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/italian-fish-stew/