A hearty, rustic Italian seafood stew brimming with fresh fish, tender shellfish, and a rich, flavourful tomato-based broth infused with garlic, herbs, and white wine. Every spoonful is packed with the taste of the sea, making this comforting classic perfect for sharing with family and friends alongside a slice of crusty bread.

With simple ingredients and everything simmering together in one pot, you can create an impressive, flavour-packed seafood stew with minimal effort and maximum flavour.

Prep Time: 15 Mins

Cook Time: 20 Mins

Serves: 4

For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

Ingredients:

6 tablespoons extra virgin olive oil

1 medium onion, chopped (about 1 1/2 cups)

3 large cloves garlic, minced

2/3 cup fresh parsley leaves, chopped

1 1/2 cups fresh chopped tomato OR 1 (14-ounce) can whole or crushed tomatoes with their juices

2 teaspoons tomato paste, optional

1 (8-ounce) bottle clam juice (or 1 cup shellfish stock)

1/2 cup dry white wine (such as Sauvignon blanc)

1 1/2 pounds firm white fish fillets such as halibut, cod, red snapper, or sea bass, cut into 2-inch pieces

Pinch dried oregano

Pinch dried thyme

1/8 teaspoon Tabasco sauce , or more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon salt, plus more to taste

 

Directions:

Saute the aromatics in olive oil:

Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.

Finish the soup:

Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning—salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.

Serve the stew:

Ladle into individual bowls and serve. Great served with crusty bread for dipping in the fish stew broth.

Bon Appetit!