Recipes › Seafood › Italian Fish Stew Recipe

Italian Fish Stew Recipe

Recipe by Pedro M. A. Neves

This rustic Italian fish stew, known as brodetto or cacciucco depending on the region, combines fresh Mediterranean fish and seafood in a tomato-based broth infused with garlic, white wine, and herbs. The dish celebrates Italy's coastal fishing traditions and delivers tender seafood in a flavorful, aromatic sauce perfect for sopping with crusty bread. Each region of Italy has its own interpretation, making this a beloved comfort food across the peninsula.

Ingredients

• 500g mixed firm white fish fillets (sea bass, halibut, or monkfish), cut into 5cm chunks
• 250g squid, cleaned and sliced into rings
• 250g large shrimp (prawns), peeled and deveined
• 150g mussels, cleaned and debearded
• 150g littleneck clams, cleaned
• 60ml extra virgin olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 dried red chili pepper, crushed
• 200ml dry white wine
• 800g canned San Marzano tomatoes, crushed by hand
• 250ml fish or seafood stock
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh parsley, plus more for garnish
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Crusty bread for serving

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and crushed red chili pepper, stirring constantly for 30 seconds until fragrant. Do not allow garlic to brown.

3. Pour in white wine and simmer for 2 minutes, allowing alcohol to evaporate while scraping up any browned bits from the pot bottom.

4. Add crushed tomatoes, fish stock, bay leaves, and thyme sprig. Bring to a gentle simmer and cook uncovered for 8-10 minutes to allow flavors to meld.

5. Add squid and firm white fish chunks to the broth. Simmer for 4-5 minutes until fish is beginning to cook through.

6. Add shrimp, mussels, and clams to the pot. Continue simmering for 5-7 minutes until mussels and clams open completely and shrimp are pink and cooked through. Discard any shellfish that do not open.

7. Remove pot from heat. Season with sea salt and black pepper to taste. Gently stir in fresh parsley.

8. Ladle stew into shallow bowls, ensuring each serving contains a variety of fish and shellfish. Serve immediately with crusty bread for soaking up the broth.

Substitutions

• Replace white wine with additional fish stock for an alcohol-free version
• Substitute mussels or clams with additional shrimp for those with shellfish allergies to certain bivalves
• Use tilapia or cod instead of bass or halibut for a milder, more budget-friendly option
• Replace fresh thyme with dried oregano for a slightly different Mediterranean herb profile

Tips

• Prepare all ingredients before cooking (mise en place) since the stew cooks quickly once wine is added
• Do not overcook the seafood; remove the pot from heat as soon as all shells have opened to prevent tough, rubbery texture
• Use fresh, high-quality fish and shellfish from a trusted fishmonger for the best flavor and texture
• Serve with grilled bread rubbed with garlic and drizzled with olive oil for an authentic coastal Italian experience

Italian fish stews vary dramatically by coast: brodetto alla pesarese from the Adriatic includes vinegar and rosemary, while the Tuscan version, cacciucco, features spicy peppers and is traditionally served over toasted bread. This recipe represents a simplified, versatile approach that honors the communal, rustic tradition of cooking available daily catch from Mediterranean waters.

You might also like

Italian Fried Calamari Rings Recipe

35 min · Seafood

Italian Grilled Calamari Recipe

28 min · Seafood

Italian Grilled Octopus Recipe

80 min · Seafood

Italian Grilled Shrimp Skewers Recipe

23 min · Seafood