Best Italian Fish Stew Recipes

ITALIAN-STYLE FISH STEW

Steps:

• 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).
• 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.
• 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.)
• 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.
• 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.

ITALIAN FISH AND VEGETABLE STEW

Steps:

• Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
• Cook polenta according to package directions.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
• Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
• Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
• Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.

ITALIAN FISH STEW

Steps:

• 1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
• 2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
• 3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.

LIGURIAN BURIDDA (ITALIAN FISH STEW)

Steps:

• Heat the olive oil in large heavy-based saucepan or casserole dish.
• Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
• Add in the tomatoes and the fish stock.
• Season with salt, freshly ground pepper and a little sugar.
• Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
• Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
• Serve the Buridda over slices of toasted Garlic Italian bread.

MOOSEWOOD'S ITALIAN FISH STEW

Steps:

• Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
• Add the ground fennel and white wine and cook for two minutes.
• Add the chopped fennel, potatoes, tomatoes, and clam juice.
• Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
• Bring to a boil, lower the heat and simmer for 20 minutes.
• Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
• Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
• ENJOY!

CIOPPINO (ITALIAN FISH STEW)

Steps:

• The following is a suggestion of the types of seafood you can use in this dish. Feel free to substitute your favorites. Use a variety - a total of about 2 - 2 1/2 lbs. I usually use 1 lb of fish fillets like halibut, pollack or any mild firm fish, skin removed. I whole bag of fresh mussels in their shells - debeareded and cleaned well to remove dirt, 1/2 lb raw shrimp - deveined and peeled, 1/2 lb imitation crab and 1 can chopped clams with their juice. You could use scallops, monk fish, canned or fresh crab- picked clean.
• Saute onion, peppers, celery, carrot and garlic in olive oil until soft in a large kettle, stock pot or Dutch oven (that can go on the stove).
• Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling; reduce heat; cover and simmer 1 hour on very slow simmer.
• Discard bay leaf (You can use a little more diced tomatoes with their liquid if the sauce is too thick, or add more wine or clam juice. Sauce will be thin. It should NOT be as thick as spaghetti sauce.
• While sauce simmers, cut chunks of filleted fish off of skin into serving size pieces (about 1-2 inch cubes).
• Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards", or the clams, under running water to remove any residue of mud and sand.
• Stir wine or clam juice into sauce in kettle. Add fish chunks, shrimp and scallops. Simmer, covered, for 5-10 minutes longer, until shrimp just turns pink. Do Not over cook.
• Place mussels or clams in a layer on top of fish in kettle; cover. Steam 5-10 minutes, or until the shells are fully opened and fish flakes easily. (Discard any unopened mussels or clams). If using canned clams, just open can and dump.
• Ladle into soup plates or bowls. Sprinkle with parsley. Serve with sourdough bread, or crusty French or Italian bread.
• Serving suggestion: Ladle into large bowls with about 3/4 cups cooked spaghetti in bottom. (This is how I serve it.)

ITALIAN STYLE FISH STEW

Steps:

• 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).
• 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.
• 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.)
• Heat oven to 450 degrees. Arrange fish 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 fish flakes easily.

LIGURIAN BURIDDA (ITALIAN FISH STEW) RECIPE - FOOD.COM

Steps:

• Heat the olive oil in large heavy-based saucepan or casserole dish.
• Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
• Add in the tomatoes and the fish stock.
• Season with salt, freshly ground pepper and a little sugar.
• Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
• Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
• Serve the Buridda over slices of toasted Garlic Italian bread.

ITALIAN-STYLE FISH STEW

Steps:

• 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).
• 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.
• 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.)
• Heat oven to 450 degrees. Add fish and clams . Cover and bake for about 20 minutes, or until clams have opened. Remove from oven and add the shrimps (only cook for minutes)
• 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.