Best 2 Italian Fish Stew Recipes

Indulge in a culinary journey to the coastal regions of Italy with our authentic Italian fish stew recipes. Embark on a seafood extravaganza with our "Zuppa di Pesce," a classic stew bursting with an array of fresh catches like mussels, clams, calamari, and succulent fish fillets. Dive into the vibrant flavors of "Brodetto alla Vastese," where a medley of seafood dances in a rich tomato-based broth, capturing the essence of the Adriatic Sea. Experience the rustic charm of "Cacciucco alla Livornese," a Tuscan delight where seafood and vegetables harmoniously blend in a flavorsome broth. For a taste of Liguria, try our "Buridda," a fish stew elevated with the addition of vibrant pesto. If you prefer a comforting broth, our "Acqua Pazza" is sure to satisfy, showcasing delicate fish fillets poached in a flavorful tomato and herb broth. Each recipe promises a unique culinary adventure, transporting you to the heart of Italy's seafood traditions.

Here are our top 2 tried and tested 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

Ingredients

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 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

Ingredients

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:

Use fresh, high-quality seafood: The fresher the seafood, the better the stew will taste. If possible, buy your seafood from a reputable fishmonger or market.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a variety of vegetables: A variety of vegetables will add flavor and texture to the stew. Some good choices include tomatoes, onions, peppers, zucchini, and carrots.
Use a good quality fish stock: A good quality fish stock will add depth of flavor to the stew. If you don't have any fish stock on hand, you can make your own by simmering fish bones and vegetables in water.
Season the stew well: Season the stew to taste with salt, pepper, and other herbs and spices. Some good choices include oregano, basil, thyme, and rosemary.

Conclusion:

Italian fish stew is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover seafood, and it's also a healthy and affordable meal. With a few simple tips, you can make a delicious Italian fish stew that your family and friends will love.