This hearty Italian fish stew recipe features halibut and fresh vegetables in a rich broth. It’s a perfect cozy dinner
Serve it with grilled polenta or your favorite crusty bread and a glass of dry white wine.
This Sicilian-style fish stew recipe is full of flavor.
Making this Italian Fish Stew Recipe
The recipe calls for using halibut, but you can use any firm, white-fleshed fish. Cod is another option.
To prevent the fish from being overcooked, it’s added toward the end of the cooking time.
Once the veggies are chopped and sautéed, you’ll only need to stir it occasionally as the stew simmers. I recommend pouring yourself a glass of wine and taking a little breather while it cooks.
I mean, you deserve a break!
Once the veggies and broth are properly simmered and the flavors begin to get all happy, you’ll stir in the green beans and chopped fish and cook for another ten minutes or so. (Long enough for another glass of wine, maybe?)
Serving this stew
The recipe makes enough for 4-6 servings, depending on the hunger of your diners and whether or not you’ll be serving anything else alongside it. A salad wouldn’t go amiss, certainly, but the soup itself has plenty of vegetables to cross into one of those meals that has servings of all the things. (Problematic for people who like to have lots of side dishes, ahem, but easy on the chef!)
Storing leftovers of this fish stew
If you do have leftovers, you can store them in an airtight container in the refrigerator for two days. To reheat, transfer cold fish stew to a pot and warm over medium low heat until it simmers.
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- 2 T. extra virgin olive oil
- 1 medium red onion, diced
- 2 large celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- ½ c. dry white wine
- 1 28- oz. can chopped tomatoes, with liquid
- 2 c. fish stock
- 1 lb. halibut filets, skin removed and roughly chopped
- 1 c. fresh green beans, trimmed and quartered
- 1 large organic lemon, juice and zest
- ¾ c. fresh parsley, chopped
- ¼ c. pine nuts
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20-25 minutes.
- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
- Add lemon zest and juice and stir in fresh parsley. Remove from heat and season with additional salt and black pepper, if desired.
- To serve, top each serving with a tablespoon of pine nuts. Enjoy!