Italian Fish Stew Recipes

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CIOPPINO



Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

  • 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.

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 SEAFOOD STEW



Italian Seafood Stew image

This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, smashed and peeled
2 sprigs thyme
3/4 cup dry white wine, such as Pinot Grigio
1 can (14.5 ounces) diced tomatoes
3 dozen small clams, scrubbed and rinsed
1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
Salt and pepper
Fresh parsley leaves (optional)

Steps:

  • In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.
  • Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).
  • Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Nutrition Facts : Calories 539 g, Fat 12 g, Fiber 1 g, Protein 76 g, SaturatedFat 2 g

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 CIOPPINO



Italian Cioppino image

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 8

Number Of Ingredients 17

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Steps:

  • Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
  • Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
  • Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g

TUSCAN FISH STEW



Tuscan Fish Stew image

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

MOOSEWOOD'S ITALIAN FISH STEW



Moosewood's Italian Fish Stew image

Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)

Provided by hollyfrolly

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 garlic cloves, minced
2 cups onions, chopped
2 tablespoons olive oil
2 teaspoons fennel seeds, ground
1/2 cup dry white wine (only use what you would drink!)
4 cups potatoes, cubed
4 cups fennel (often referred to as Anise)
28 ounces plum tomatoes, un-drained
1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
1 teaspoon dried orange peel
1 pinch saffron (generous!)
1 lb black-tip shark fillets (a firm fish fillet) or 1 lb cod fish fillet (a firm fish fillet)
16 ounces bottled clam juice
salt and pepper

Steps:

  • Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
  • Add the ground fennel and white wine and cook for two minutes.
  • Add the chopped fennel, potatoes, tomatoes, and clam juice.
  • Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
  • Bring to a boil, lower the heat and simmer for 20 minutes.
  • Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
  • Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
  • ENJOY!

Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1

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.

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.

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2018-11-03 Add parsley. Stir to incorporate and then add fish stock. Stir, cover, and turn to low. Allow to simmer for 10 minutes. After 10 minutes, add halibut and allow to cook for 3 minutes. Now add shrimp and scallops. Allow to cook for a few more minutes until fish, shrimp, and scallops are cooked through.
From marysnest.com


THE BEST RECIPE FOR SEAFOOD STEW - STACY LING
2022-03-28 Bring liquid to boil. Add lobster tails. Cover and cook over over high heat for 8 minutes. Add clams, mussels, and oysters. Cover and cook until shells open – about 5 minutes. Add rest of seafood and simmer gently until fish and shrimp are cooked through – about 4-8 minutes. Discard any clams and mussels that do not open.
From stacyling.com


ITALIAN FISH STEW RECIPE - RECIPES.NET
2022-02-03 Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4 to 5 minutes, just until it softens and cooks through. Add the garlic, anchovy fillets, and red pepper flakes to the onions and cook for 1 minute. Add the tomato sauce and clam juice and bring to a boil. Reduce the heat to medium-low and cook for 10 ...
From recipes.net


CLASSIC FISH STEW FROM LIVORNO / CACCIUCCO ALLA LIVORNESE
Directions. In a food processor or by hand, mince the onion, garlic, parsley and basil together. Heat the oil in a heavy-duty pot and stir in the minced onion mixture. Cook over low heat until the ingredients soften, then stir in the pepper flakes and cook 1 minute longer.
From ciaoitalia.com


ITALIAN FISH STEW RECIPE (VIDEO) | COOKTORIA
2018-10-05 Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4-5 minutes, just until it softens and cooks through. 2. Add the garlic, anchovy fillets, and red pepper flakes to the onions and cook for 1 minute. 3. …
From cooktoria.com


10 MOST POPULAR ITALIAN SEAFOOD DISHES - TASTEATLAS
2021-01-13 Add to list. Calamari ripieni is a flavorful Italian seafood dish consisting of stuffed calamari. The calamari are stuffed with a variety of ingredients including garlic, breadcrumbs, capers, pine nuts, parsley, and onions. It is recommended to use only the freshest calamari, which is also the trickiest part of the dish, as cleaning and ...
From tasteatlas.com


EASY HOMEMADE ITALIAN FISH SOUP RECIPE - AN ITALIAN IN MY KITCHEN
2021-11-09 In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork. Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
From anitalianinmykitchen.com


9 TRADITIONAL ITALIAN SEAFOOD DISHES - SUPERMARKET ITALY
2019-08-13 Italian seafood stew, or Zuppa di Pesce, is one of the most popular Italian seafood recipes. The base of the soup is typically made with white wine, clam broth, and tomato sauce. There are numerous variations on this dish; it’s basically a seafood free-for-all. This Food & Wine recipe for Italian seafood stew includes squid, mussels, clams ...
From supermarketitaly.com


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