Italian Fish Stew

Here in New England, many human beings think of latest England Clam Chowder because the quintessential summertime soup. but just as frequently – especially at eating places placed in groups where the fishing enterprise has been essential for generations – you’ll also discover an Italian Fish Stew at the menu.

Our Italian Fish Stew is a conventional recipe this is hearty and scrumptious! It’s also clean to make from elements that can be observed year round – but fresh from the lawn (and sea) substances are excellent!


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • ½ cup leeks, white part cleaned of all sand and diced
  • 1 cup sweet onion diced, such as Vidalia
  • ½ cup fresh fennel bulb, diced (if fennel is not available, add one teaspoon crushed aniseed when sautéing onions and leeks)
  • 1 tablespoon garlic, minced
  • ¼ cup Vermouth or dry white wine
  • 2 tablespoons tomato paste
  • 2 cups clam juice (2 8-ounce bottles)
  • 1 ½ cups vegetable stock
  • 1 28-ounce can crushed tomatoes (We like Pastene San Marzano)
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh Italian flat leaf parsley chopped
  • 6 tablespoons fresh basil, divided
  • Pinch red pepper flakes
  • ½ pound fresh zucchini quartered the long way then sliced into bite sized pieces
  • 1 cup fresh or frozen corn kernels
  • 1 pound firm white fish cut into large chunks (halibut, mahi-mahi, catfish, etc.)

  1. In a massive heavy bottomed Dutch oven, melt butter in oil over medium warmness and upload leeks, onion, fennel and garlic. Sauté for about 4 minutes or till the onions start to get smooth.
  2. upload vermouth and prepare dinner till evaporated.
  3. upload tomato paste and cook dinner for one minute stirring so it doesn’t stick.
  4. add clam juice, inventory, tomatoes, salt, pepper, parsley, half of the basil, pink pepper flakes, zucchini and corn and cook until zucchini is tender, about 5-8 mins.
  5. add ultimate basil and fish and stir just to comprise. warmth the stew simply to warm then get rid of from burner. try no longer to stir too much so the fish does now not split.
  6. Serve with a few first-rate crusty Italian bread.

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