Best 6 Sicilian Fishermans Stew Recipes

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Embark on a culinary journey to the sun-kissed shores of Sicily with our Sicilian Fisherman's Stew, a delightful seafood extravaganza that captures the essence of the Mediterranean. Dive into the depths of this authentic recipe, where the freshest catches of the day, succulent shrimp, tender mussels, and plump clams dance harmoniously in a vibrant symphony of flavors. This seafood stew is a symphony of flavors and textures, a delightful blend of briny seafood, aromatic herbs, and zesty citrus. Indulge in the classic version, or explore variations that incorporate the unique culinary traditions of different Sicilian regions. Our collection of recipes offers a comprehensive guide to crafting this traditional dish, ensuring a memorable and authentic dining experience.

Let's cook with our recipes!

SICILIAN-STYLE FISH STEW RECIPE



Sicilian-Style Fish Stew Recipe image

An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!

Provided by The Mediterranean Dish

Categories     Entree/Soup

Time 45m

Number Of Ingredients 16

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
3/4 cup dry white wine
1 28-oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
1/4 cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
1/2 cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

Steps:

  • Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  • Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  • Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  • Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg

SICILIAN FISH STEW WITH TOMATO AND PARSLEY



Sicilian Fish Stew with Tomato and Parsley image

Categories     Fish     Tomato     Stew     Quick & Easy     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

6 tablespoons olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato ( about 1 medium)
1 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Steps:

  • Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

SICILIAN FISHERMAN'S STEW



Sicilian Fisherman's Stew image

Provided by Diane Kochilas

Categories     Fish     Garlic     Onion     Tomato     Stew     Bass     Cod     Halibut     Snapper     Swordfish

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
  • Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

LAMPUCA "SICILIAN FISH STEW"



Lampuca

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
2 pounds sweet Italian sausage, casings removed and crumbled
4 cloves garlic, smashed
1 large Spanish onion, roughly chopped
1 teaspoon crushed red pepper flakes
2 anchovy fillets
1/2 cup white wine
1 lemon, juiced
2 cups chicken stock
2 cups tomato sauce
1/4 cup raisins
3 tablespoons harissa, plus more for serving
30 littleneck clams
20 fresh mint leaves, torn
2 mahi mahi fillets, cut into large chunks
4 slices bread, toasted

Steps:

  • Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies and cook for 2 minutes. Deglaze the pan with the white wine and lemon juice. Reduce by half, about 5 minutes. Add the chicken stock, tomato sauce, raisins, harissa, clams, mint and mahi mahi into the pot and partially cover with the lid. Cook until all the clams open and the stew is the consistency of chowder, about 10 minutes. Serve with the toasted bread and harissa.

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

SICILIAN SEAFOOD STEW



Sicilian Seafood Stew image

Make and share this Sicilian Seafood Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

1 cup chopped onion
1/4 cup olive oil
1 cup chopped celery
1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 pinch crushed red pepper flakes or 1 pinch cayenne
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 cups bottled clam juice
1 (28 ounce) can tomatoes, chopped and undrained
1/2 cup red wine
1/2 lb scallops, rinsed
1/2 lb shrimp, shelled and deveined
1 lemon, juice of
salt & fresh ground pepper
capers
chopped black olives

Steps:

  • In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
  • Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
  • Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
  • Reduce the heat, cover, and cook for 2 minutes.
  • Add in the clam juice, tomatoes, and wine.
  • Cover and simmer for 15 minutes.
  • Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
  • Add in the lemon juice, salt and pepper to taste; stir to combine.
  • Ladle stew into individual serving bowls.
  • Sprinkle capers and chopped black olives on top, if desired.

Nutrition Facts : Calories 221.4, Fat 10.3, SaturatedFat 1.4, Cholesterol 91.2, Sodium 702.2, Carbohydrate 13.9, Fiber 3.3, Sugar 6.6, Protein 15.6

Tips:

  • Use a variety of fresh seafood for the best flavor. Try a mix of firm fish fillets, like cod or halibut, and shellfish, like shrimp, mussels, and clams.
  • Don't overcook the seafood. The fish should be cooked through but still flaky, and the shrimp and shellfish should be cooked just until they are opaque.
  • Use a light touch with the seasonings. You want to enhance the flavor of the seafood, not overpower it.
  • Serve the stew immediately with crusty bread or rice.

Conclusion:

Sicilian Fisherman's Stew is a delicious and hearty dish that is perfect for a cold night. The stew is packed with fresh seafood and vegetables, and the broth is rich and flavorful. It's a great way to enjoy the bounty of the sea.

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