Italian-Style Fish Stew

Name: Italian-Style Fish Stew
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed; Salt and pepper; 2 teaspoons chopped thyme or marjoram; Extra-virgin olive oil; 1 small lemon, thinly sliced; 2 cups diced white onion; 4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread; 1/4 teaspoon crushed saffron; 1/2 teaspoon red pepper flakes; 1/2 teaspoon crushed fennel seed; 1 bay leaf; 1 tablespoon tomato paste; 1 cup dry white wine; 2 cups diced tomatoes, fresh or canned; 3 cups fish stock, light chicken broth or water; 12 large clams; 4 thick slices country bread; 1/4 cup chopped parsley

By David Tanis

Total Time: 1 hour
Rating: 5(1,597)
Comments: Read comments

This is a simple Italianate fish stew, with classic Mediterranean flavors. It’s easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

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Ingredients

Yield:4 to 6 servings

2pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1small lemon, thinly sliced
2cups diced white onion
4minced garlic cloves, plus 1 whole garlic clove for rubbing bread
¼teaspoon crushed saffron
½teaspoon red pepper flakes
½teaspoon crushed fennel seed
1bay leaf
1tablespoon tomato paste
1cup dry white wine
2cups diced tomatoes, fresh or canned
3cups fish stock, light chicken broth or water
12large clams
4thick slices country bread
¼cup chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
Step 2
Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
Step 3
Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
Step 4
Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
Step 5
Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

Ratings

5 out of 5

1,597 user ratings

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Comments

A. Cleary7 years ago

Chef Pace, excuse me if this seems like a silly question, but how can I tell if fish is just about to flake? As someone who loves fish but has had her share of disasters, I'd welcome some advice.

Sal Lombardi7 years ago

This is really a great stew, to which almost any seafood can be added. Only change I recommend is removing the lemon slices after the seafood has been marinated. Leaving the lemon slices to cook with the fish gave the resulting sauce a bitterness that comes from the lemon pith. The flavor of lemon can easily be enhanced with the addition of lemon zest or juice.

JimG7 years ago

Cooking fish and clams at 450°F is sure to overcook both of them. I'd bring the broth to a boil, lower to a simmer to cook for 15 minutes, then bring it back up to a rolling boil and pour it over the seafood in the casserole. Lower the heat to 250°F and cook it only until the clams open and the thinnest edge of the fish flakes when you press it gently. It will continue to cook, but with the lower temperature, you have a chance to serve the fish before it's overcooked.

Polly P5 months ago

Cooked seafood in broth instead of baking in oven. Perfect.

jo-an Evans7 months ago

Absolutely delicious, but like many above, I did a riff on the actual recipe. Marinated the fish with lemon juice (no peel or pith of the lemon) and added more lemon juice at the end. My fishmonger sells its own fish stock (frozen) which made the base. Used fresh tomatoes (skinned and chopped) only and thyme and bay leaves were fresh. Small chunks of salmon and cod only, added just before serving and watched carefully on low heat until just cooked (barely). Saffron essential (yes expensive) & will make again and again. Would combine other fish, shrimp, scallops when available.

Francine8 months ago

The fish was incredibly tough. I threw it out and kept the broth for another use. I really wanted to like this as I do most Tanis recipes.

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