This is a recipe for Italian fish stew.


Italian Fish stew.
Servings 4 people
Prep Time 1 hr 30 mins
Cook Time 45 mins


  • Large Pot
  • Wooden Spoon


  • 4 Tablespoons extra virgin olive oil
  • 1 Large fennel bulb, thinly sliced
  • 1 Large Onion chopped
  • 1 Etc
  • 1 Etc


  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.
Author: Mary Brucci
Cost: 25.00
Course: Main Course
Cuisine: Italian
Keyword: Quick & Easy

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