My grandmother, MiMi, passed down some lovely Italian recipes that my family still enjoys today like this simple, delicious and classic fish stew — aka Mimi’s Italian Fish Stew! Over the years, I’ve made my own personal touches to the recipe, but its essence is still captured in each bowl of this easy-to-make soup. It’s flavorful and light and at the same time comforting and satisfying and it comes together so quickly!If you’re looking for a flavor filled fish stew to try, look no further than this one. I really love the fantastic umami flavor that is imparted by the anchovies and the pillowy soft potatoes that really soak up the flavors of the stew. Lastly, I really love to use halibut in this stew. Halibut can be very pricey, so a good alternative is cod. It’s still that super tender, white flakey fish–but typically not as expensive. I hope you and yours enjoy this stew as much as my family!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 2-ounce can oil-packed anchovies filets - loosely chopped
- ½ teaspoon crushed red pepper flakes
- ¼ cup sliced shallots - halved and thinly, about 1 large shallot
- 1 cup leeks - rinsed well, halved and thinly sliced, about 1 large leek
- 6 cloves garlic - minced
- 2 cups dry white wine
- 1 28-ounce can crushed Italian tomatoes
- 2 cups seafood stock
- 2.5 cups large diced yellow potatoes
- 1 cup celery - chopped, leaves included
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ¼ cup parsley leaves - freshly chopped
- ½ teaspoon kosher salt - plus more to taste
- ½ teaspoon black pepper
- 1 pound white flakey fish - skin and bones removed and cut into 2 inch pieces (halibut or cod are my favorite to use)
- 1 tablespoon fresh squeezed lemon juice
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Add the anchovies, red pepper flakes, shallot, leek, and garlic and cook, stirring and mashing the anchovies until they turn into a paste and the onions are tender, about 5 minutes.
- Add 1 cup of the white wine and increase the heat to medium high.
- Cook until the wine has reduced by half, about 3 minutes.
- Add the crushed tomatoes, seafood stock, potatoes, celery, oregano, onion powder, parsley, salt, pepper, and the remaining cup of white wine and bring to a boil.
- Reduce the heat to a simmer and cook, uncovered, for 5 minutes so that the potatoes are slightly tender.
- Add the fish and stir to combine.
- Continue to simmer, uncovered, until the fish is just cooked through, 4 to 5 more minutes.
- Stir in the lemon juice.
- Add more salt and pepper to taste, if desired.