Italian Fish Stew With Clams

Italian Fish Stew With Clams Easy Step’s

                 This delightful fish stew is a perfect centerpiece for any gathering, beckoning everyone to serve themselves generously and savor every drop of the delectable sauce, accompanied by a hearty crust of bread. Crafting this culinary masterpiece is a breeze, with the fishmonger taking care of the heavy lifting, leaving you with simple tasks like chopping, stirring, and seasoning. When you find your refrigerator space at a premium, the convenience of relying on canned tomatoes to craft a mouthwatering main course becomes a true kitchen lifesaver.”

 

Read Also: Sardinian Minestrone Soup Recipe

 

Ingredients For Italian Fish Stew With Clams 

 

3 tbsp olive oil

1 head of fennel, finely sliced

4 garlic cloves, finely chopped

2 dried pepperoncini, whole

1 x 400g tin tomatoes

400g mixed white fish fillets such as hake, cod or bream, skin on and cut into chunks

200ml fish stock

1 glass of white wine

100g raw large prawns

200g clams or mussels

2 tbsp chopped flat-leaf parsley

Juice of ½ lemon

 

Instructions

Italian Fish Stew With Clams

 

Step 1: In a large pan big enough to hold all the fish and with a lid, add a good glug of olive oil on a low heat. Add the fennel, garlic and pepperoncini, season and lightly sauté for five minutes until they start to soften.

Step 2: Add the tinned tomatoes and cook for 20 minutes until it starts to form a thick sauce.

Step 3: Add the white fish, skin-side up, season and pour over the fish stock and white wine. Bring to a simmer and cook for two minutes before adding the prawns and clams or mussels. Cover with a lid and cook until the clams or mussels open, about three minutes.

Step 4: When the stew is ready, add the flat-leaf parsley and a squeeze of lemon. Serve immediately.

 

conclusion

Italian fish stew with clams is a celebration of the sea’s bounty and the rich culinary tradition of Italy. With this beginner’s guide, you’ve embarked on a culinary adventure that will transport your taste buds to the charming coastal villages of the Mediterranean. So, roll up your sleeves

 

Italian Fish Stew With Clams Recipe

Italian Fish Stew With Clams

Italian Fish Stew With Clams

This fish stew can be plonked in the middle of the table, inviting everyone to spoon it into their own bowls and mop up the last of the sauce with a crust of bread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner / Lunch
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 3 tbsp olive oil
  • 1 head of fennel, finely sliced
  • 4 garlic cloves, finely chopped
  • 2 dried pepperoncini, whole
  • 1 x 400g tin tomatoes
  • 400g mixed white fish fillets such as hake, cod or bream, skin on and cut into chunks
  • 200ml fish stock
  • 1 glass of white wine
  • 100g raw large prawns
  • 200g clams or mussels
  • 2 tbsp chopped flat-leaf parsley
  • Juice of ½ lemon

Instructions
 

  • In a large pan big enough to hold all the fish and with a lid, add a good glug of olive oil on a low heat. Add the fennel, garlic and pepperoncini, season and lightly sauté for five minutes until they start to soften.
  • Add the tinned tomatoes and cook for 20 minutes until it starts to form a thick sauce.
  • Add the white fish, skin-side up, season and pour over the fish stock and white wine. Bring to a simmer and cook for two minutes before adding the prawns and clams or mussels
  • Cover with a lid and cook until the clams or mussels open, about three minutes.
  • When the stew is ready, add the flat-leaf parsley and a squeeze of lemon. Serve immediately.

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