Italian Fish Stew
Ingredients
The base
-
3
tablespoons
olive oil
-
¼
cup
green onions, sliced
-
4
cloves
garlic, minced
-
1
fillet
anchovy or ½ teaspoon anchovy paste
-
¼
teaspoon
red pepper flakes
-
⅓
cup
white wine
-
1
14-ounce can
crushed tomatoes
-
1
cup
clam juice
-
½
teaspoon
dried oregano
-
¾
cup
water
-
¾
teaspoon
salt
The seafood
-
1 ½
pounds
white fish, cut into large bite-size pieces
-
1
pound
clams (optional)
The garnish
-
1
tablespoon
fresh parsley, chopped
-
1
tablespoon
fresh basil, chopped
-
to taste
freshly cracked black pepper
-
1
lemon, zested and halved
Instructions
- Heat olive oil in a large pot over medium heat.
- Add green onions, garlic, anchovy, and red pepper flakes, cooking until green onions begin to wilt.
- Pour in white wine and let it boil until reduced by approximately ⅓.
- Add crushed tomatoes, clam juice, oregano, and water, then bring to a simmer.
- Reduce heat and simmer until the color deepens slightly.
- Add salt, then fish and clams, cover, and cook until clams open and fish flakes easily.
- Stir in parsley, basil, pepper, and juice of one lemon half.
- Ladle stew into bowls, drizzle with olive oil, and serve with lemon zest and crusty bread.
Nutrition Facts (estimated)
Servings
4
Calories
333
Total fat
14g
Total carbohydrates
12g
Total protein
38g
Sodium
850mg
Cholesterol
91mg
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