Best 5 Italian Fish And Vegetable Stew Recipes

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Embark on a culinary journey to the vibrant shores of Italy with our exquisite Italian Fish and Vegetable Stew. This delectable dish, known as "Cacciucco alla Livornese," originates from the port city of Livorno, Tuscany, and is a symphony of flavors that will tantalize your taste buds. Dive into the depths of this rich fish stew, where an orchestra of seafood, including succulent fish fillets, tender mussels, and plump shrimp, dance harmoniously in a vibrant tomato-based broth. The stew is further enriched with an array of colorful vegetables, such as sweet bell peppers, crisp celery, and earthy carrots, which add a delightful crunch and vibrant hues to the dish. As you savor each spoonful, let the aromatic blend of herbs and spices, including fragrant basil, savory oregano, and a hint of spicy red pepper flakes, transport you to the heart of Italy. Prepare to be captivated by the authentic flavors of this classic Italian dish, sure to leave you craving for more.

Let's cook with our recipes!

ITALIAN FISH AND VEGETABLE STEW



Italian Fish and Vegetable Stew image

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.

Provided by Mindy Hermann, RDN

Categories     Soup/Stew     Fish     Lemon Juice     Vinegar     Mustard     Garlic     Bell Pepper     Zucchini     Tomato     Basil     Oregano     Wheat/Gluten-Free     Dairy Free     Dinner     Quick and Healthy     Quick & Easy     Crohn's & Colitis     Crohn's

Yield 4 servings

Number Of Ingredients 13

1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces
Kosher salt, freshly ground pepper
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 Tbsp. extra-virgin olive oil, divided
1 cup dry or instant polenta (coarse cornmeal)
1 garlic clove, smashed
1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces
1 medium zucchini, cut into 2" pieces
1 pint cherry or grape tomatoes, halved
1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving
1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

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 VEGETABLE STEW



Italian Vegetable Stew image

Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.

Provided by RALEPRICE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
4 cloves garlic
3 tablespoons olive oil
3 large carrots, cut into 2-inch pieces
½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
kosher salt
½ teaspoon ground black pepper
1 ½ pounds tomatoes, coarsely chopped
2 zucchini, cut into 1-inch rounds
½ pound fresh green beans, trimmed
3 potatoes
1 tablespoon olive oil, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  • Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  • Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  • Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g

ITALIAN VEGETABLE STEW (CIAMBOTTA)



Italian Vegetable Stew (Ciambotta) image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Onion     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Celery     Green Bean     Bell Pepper     Carrot     Zucchini     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Steps:

  • Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
  • Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
  • Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
  • Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

ITALIAN-STYLE FISH STEW



Italian-Style Fish Stew image

This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

Provided by David Tanis

Categories     seafood, soups and stews

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
1/4 cup chopped parsley

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.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams

ITALIAN FISH STEW



Italian Fish Stew image

Make and share this Italian Fish Stew recipe from Food.com.

Provided by Russ L.

Categories     Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces sea bass
6 ounces medium shrimp
1/3 cup onion, chopped
2 stalks celery, sliced
1/2 teaspoon minced garlic
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped parsley

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.

Tips:

  • For the best flavor, use fresh, seasonal vegetables. You can use any type of vegetables you like, but some good choices include tomatoes, zucchini, bell peppers, onions, and potatoes.
  • Don't be afraid to experiment with different types of fish. White fish, such as cod, haddock, and tilapia, are all good choices for this stew. You can also use salmon or trout, if you prefer.
  • Be sure to season the stew well. Salt, pepper, and garlic are all essential seasonings for this dish. You can also add other herbs and spices, such as oregano, basil, or thyme.
  • Simmer the stew for at least 30 minutes, or until the fish is cooked through. The longer you simmer the stew, the more flavorful it will be.
  • Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Italian fish and vegetable stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover fish and vegetables. This stew is sure to be a hit with your family and friends.

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