Make Restaurant-Quality Italian Fish Stew – Authentic Flavors

This restaurant-quality Italian Fish Stew is quick and simple to prepare but packed with delectable real Italian flavors.

This surprisingly delectable fish stew is packed with soft white fish, clams, herbs, and a lovely tomato sauce, and is inspired by one of my favorite recipes in Italy.

Why Is This Recipe So Delicious?

• This stew is incredible – “nearly impossible to believe” incredible. The aromas of garlicky smashed tomatoes, briny clam juice, and sharp lemon combine to provide a restaurant-quality lunch at home.
• It’s extremely filling while being light. One dish of this stew contains 38 grams of excellent protein thanks to the seafood.
• This dish serves about 4 people, so it’s enough for two people plus leftovers! Refrigerate any leftover Italian fish stew for up to 3 days in an airtight container. Reheat the stew on the stovetop over medium-low heat, stirring constantly, until it is just warm.

Important Ingredients

Whitefish –  When cooked, white fish refers to any sort of fish with dry, flaky flesh. This dish will work with any white fish, so pick your favorite! Halibut, orange roughy, sea bass, and cod are some of my favorites.

Clams – Once cooked, the larger the clams become, the rougher and chewier they become. Keep that in mind while you select them!

You can forgo the clams if you can’t locate them, but they give a lot of flavor to this Italian fish stew, so I recommend them!

Lemon Juice — The star of the show may be the fish and clams, but lemon juice is the true magician. This Italian fish stew goes from “mmm, that’s a good stew” to “FREAKIN’ WOW, THAT’S A GOOD STEW,” and I don’t know about you, but I’m not complaining. That second one has piqued my interest.

Chef’s Advice

• In this dish, stay away from sugary, fruity white wines. Choose a dry white wine such as Chardonnay or Sauvignon Blanc instead.
• We add the fish in the end because we don’t want it to be overdone and dry. After adding the fish, be careful not to overcook the Italian fish stew.
• What are the signs that your fish is ready? It’ll fall apart! Insert a fork at a 45° angle into the fish. The thickest section of the fish should be your target. Pull up a little with the fork. Your fish is ready when it flakes easily and the flakes are opaque. Continue cooking if the fish resists and is still transparent – but keep an eye on it because it will cook quickly!
• I can’t stress how important it is to serve this stew with warm, crusty bread, such as sourdough, Italian, or French bread. Use it to soak up any residual liquid at the bottom of your dish, or dunk it right away in your Italian fish stew.

Italian Fish Stew

This restaurant-quality Italian fish stew is quick and simple to prepare but packed with delectable real Italian flavors.

This surprisingly delectable fish stew is packed with soft white fish, clams, herbs, and a lovely tomato sauce, and is inspired by one of my favorite recipes in Italy.

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 of crushed tomatoes
• 1 cup clam juice
• ½ teaspoon dried oregano
• 1 pound clams optional
• ¾ cup water
• 1 ½ pounds white fish cut into large bite-size pieces, see Notes
• ¾ teaspoon salt
• 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 For Italian Fish Stew

1. In a large pot, heat the olive oil over medium heat. Green onions, garlic, anchovies, and red pepper flakes should be added now. Cook for 2 to 3 minutes, or until green onions begin to wilt.
2. Add the white wine. Increase the temperature to high. Allow to boil for 2 minutes, or until liquid has been reduced by about 13%.
3. Crushed tomatoes, clam juice, oregano, and water are added to the pot. Bring to a simmer over medium-high heat, then reduce to medium and cook for about 10 minutes, or until the color deepens significantly.
4. Season with salt, then add the fish and clams. Increase the heat to high. Cook, covered, for 5 minutes or until clams open and fish flakes readily with a fork.
5. Add the parsley, basil, pepper, and half a lemon juice.
6. Fill serving bowls halfway with stew. Drizzle with more olive oil and serve with crusty bread and a pinch of lemon zest (optional).

Notes

• This dish can be made using orange roughy, halibut, sea bass, or cod.
• Try substituting fish, chicken, vegetable broth, or white wine vinegar for the white wine.
• There’s no clam juice? Instead, use fish stock. You can also use water, but the flavor will be diminished.
• Follow steps 1-3 and store in an airtight jar in the refrigerator for up to 2 days. Bring the stew to a simmer when ready to eat, then continue with the instructions from step 4 onwards.

This recipe serves around 4 people. The nutritional values displayed are for one serving. The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the entire final product to calculate the size of one serving.

4 times the total weight of the recipe (excluding the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

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