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

Italian Fish Stew

mylifeinbalancegroup.com/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.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large pot with lid

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)

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.

Recipe 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 (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://mylifeinbalancegroup.com/italian-fish-stew/