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.




45 min


5 min


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