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Italian-Style Fish Stew
Isabella

Italian-Style Fish Stew

This Italian-Style Fish Stew is a cozy yet elegant one-pot meal inspired by the flavors of coastal Italy. Tender white fish and clams are gently cooked in a fragrant saffron-infused tomato broth with herbs and citrus, making it perfect for both weeknight dinners and special gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

Fish & Marinade
  • 2 lb firm white fish fillets (hake, snapper, or sea bass), cut into 2-inch pieces skin removed
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tsp fresh thyme or marjoram, chopped divided
  • 1 tbsp extra-virgin olive oil
  • 1 small lemon, thinly sliced seeds removed
Broth Base
  • 2 cups white onion, finely diced
  • 4 cloves garlic, minced
  • 0.25 tsp saffron threads, crushed
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 tsp crushed fennel seeds
  • 1 dried bay leaf
  • 1 tbsp tomato paste
  • 2 cups diced tomatoes with juices canned or fresh
  • 3 cups fish stock or light chicken broth alcohol-free substitute for wine
Assembly & Garnish
  • 12 large clams, scrubbed
  • 4 slices rustic country bread
  • 1 clove garlic whole, for rubbing toast
  • 0.25 cup fresh flat-leaf parsley, chopped

Method
 

  1. Season the fish with salt and pepper. Toss with half the chopped herbs, olive oil, and lemon slices. Let marinate for about 30 minutes.
  2. Heat olive oil in a large pot over medium-high heat. Add onions with a pinch of salt and cook until soft and translucent.
  3. Stir in remaining herbs, minced garlic, saffron, red pepper flakes, fennel seeds, bay leaf, and tomato paste. Cook briefly until fragrant.
  4. Add diced tomatoes and broth. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.
  5. Preheat oven to 450°F (232°C). Arrange marinated fish, clams, and lemon slices in a baking dish. Pour hot broth over the top.
  6. Cover and bake for about 20 minutes, until clams open and fish flakes easily. Discard any unopened clams.
  7. Toast bread until golden and rub with whole garlic clove. Garnish stew with parsley and serve hot with garlic toast.

Notes

Use any firm white fish that holds its shape well. If clams are unavailable, mussels or shrimp work nicely. For a gluten-free version, serve without bread or use gluten-free bread.