Italian Fish Stew Recipe


  • 2 Tablespoons olive oil
  • 1 onion, thinly sliced
  • A few saffron threads
  • 1 teaspoon dried thyme
  • Large pinch of cayenne pepper
  • 2 garlic cloves, finely chopped
  • 2 (14-ounce) cans tomatoes, drained and chopped
  • + 9 more ingredients
    • ¾ cup dry white wine
    • 8 cups hot fish stock
    • 12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces
    • 1 pound monkfish, cut into pieces
    • 1 pound mussels, scrubbed
    • 8 ounces small squid, cleaned and cut into rings
    • 2 Tablespoons chopped fresh basil or parsley
    • Salt and ground black pepper
    • Thickly sliced bread, to serve

Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for 10 minutes, until the onion is soft. Add the garlic and cook for 1 minute more. Stir in the chopped tomatoes, dry white wine, and hot fish s...

View full recipe at SpringPad


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