Description
Jamie Oliver’s Italian fish stew blends Mediterranean flavors with rustic comfort. Succulent seafood simmers in a rich tomato broth, inviting you to savor coastal Italy’s warmth on your plate.
Ingredients
Scale
Seafood and Fish:
- 1 ½ pounds (680 grams) white fish, cut into large bite-sized pieces (orange roughy, halibut, sea bass, or cod)
- 1 pound (454 grams) clams (optional)
Vegetables and Aromatics:
- 1 small red potato, diced
- 4 cloves of garlic, minced
- ¼ cup sliced green onions
- 1 lemon, zested and halved
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Liquids, Seasonings, and Pantry Items:
- 3 tablespoons olive oil, plus extra for serving
- 1 anchovy fillet or ½ teaspoon anchovy paste
- ¼ teaspoon red pepper flakes
- ⅓ cup white wine
- 1 14-ounce (397 grams) can of crushed tomatoes
- 1 cup (240 milliliters) clam juice
- ½ teaspoon dried oregano
- ¾ cup (180 milliliters) water
- ¾ teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Heat 3 tablespoons (45 milliliters) of olive oil in a large, heavy-bottomed pot over medium temperature. Sauté chopped green onions, minced garlic, finely chopped anchovy, and red pepper flakes until the onions become translucent and fragrant, approximately 2-3 minutes.
- Deglaze the pot by pouring in white wine, increasing the heat, and allowing the liquid to reduce and concentrate flavors for about 2 minutes.
- Incorporate crushed tomatoes, clam juice, dried oregano, and water into the pot. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- After 5 minutes, carefully add diced potatoes and continue simmering until the potatoes become tender but not mushy, around 5-7 minutes.
- Season the stew with kosher salt, then gently introduce fresh fish fillets and whole clams into the liquid. Increase heat, cover the pot, and cook until clams open completely and fish becomes flaky, approximately 4-6 minutes.
- Remove from heat and finish the dish by stirring in fresh chopped parsley, torn basil leaves, cracked black pepper, and freshly squeezed lemon juice.
- Ladle the seafood stew into warm serving bowls. Drizzle with additional extra virgin olive oil, sprinkle with lemon zest, and serve immediately alongside crusty artisan bread for dipping.
Notes
- Swap white wine with broth (fish, chicken, or vegetable) or white wine vinegar for a convenient substitute.
- Replace clam juice with fish stock or water, understanding the potential flavor difference.
- Prep work can be done two days ahead; store mixture in a sealed container and reheat when ready to finish cooking.
- Choose any potato variety, ensuring small, uniform dice for consistent cooking throughout the stew.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg