Italian Fish Stew


  • 2 lbs roma tomatoes
  • large pinch saffron threads
  • 2 and 1/2 lbs mixed fish, (snapper, monkfish, cod, sol etc.)
  • 20 large shrimp in shells
  • 1/2 cup olive oil
  • 2 large onions, minced
  • 5 garlic cloves, minced
  • 4 roasted red peppers, drained and cut into strips
  • 4 anchovy fillets
  • 1 and 1/4 cups dry white wine
  • 1 and 1/4 cups shrimp or fish stock
  • 4 bay leaves
  • 6 tbs fresh basil, chopped
  • 20 mussels, scrubbed
  • Crusty bread for serving
  • fresh parsley sprigs for garnish
  • kosher salt and black pepper to taste
  • Peel, remove seeds and chop the tomatoes.
  • Soak the saffron in a little boiling water for 30 minutes.
  • Meanwhile, cut  the fish into large bite size pieces, and peel and devein the shrimp, leaving the tails on.
  • Heat the oil in a large saucepan, and add the onion, garlic and roasted red peppers. Gently saute for 5 minutes.
  • Add the tomatoes and anchovies and stir to break them up.
  • Add the wine and stock, and bring to a boil, then lower the heat and add the bay leaves and half of the basil. Simmer uncovered for about 20 minutes.
  • Strain the saffron water into the mixture,
  • Add the fish, shrimp and mussels and cook until the mussels open. 5-7 minutes
  • Discard the bay leaves and any unopened mussels
  • Serve with crusty bread.

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