Italian Fisherman’s Stew


  • 4 firm, thick white fish fillets, about 1/4 lb each
  • 1/2 lb mussels
  • 1/2 lb little neck clams
  • 1/2 lb calamari, cut into rings
  • 1/2 lb shrimp, peeled, tail on
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 1 and 1/2 cups white wine
  • 1 and 1/2 cups tomato puree
  • 2 bay leafs
  • 2 tsp Italian seasoning
  • kosher salt and black pepper to taste
  • 2 tbs fresh Italian parsley, chopped
  • Crusty bread for serving
  • Add the olive to a large stock pot and using medium heat, saute the onion and garlic for about 5 minutes, stirring frequently.
  • Add in the white wine, tomato puree, Italian seasoning and bay leaf. 
  • Season with salt and pepper.
  • Simmer for another 15 minutes.
  • Add the fish fillets, skin side down, cover pot and cook for 3 minutes.
  • Add in the clams and mussels, and cook for about another 5 minutes or until the shellfish begin to open.
  • Gently stir then add in the calamari rings and the shrimp, cover and cook for another 3-4 minutes or until the shrimp are pink and the calamari is opaque.
  • Taste for seasoning and adjust if desired.
  • To serve spoon a mixture of the seafood into bowls and cover with the tomato broth.
  • Serve with crusty bread.

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