Hey there! So, let me tell you about this Italian fish stew that I absolutely love whipping up. It all started when my friend Luigi invited me over for dinner, and he made this dish that was so good, I practically begged him for the recipe. I mean it—he finally relented, with a laugh, and now it’s a family favorite. I’ve added my own little twists over the years, which I’ll share with you.
Why You’ll Love This Dish
I make this when I need a cozy, hearty meal that feels like a warm hug. My family goes crazy for this because it’s packed with flavor (and let’s be honest, it makes the house smell fantastic). I used to be intimidated by the idea of cooking fish, but this stew is surprisingly forgiving, even if you’re not a pro with seafood.
Here’s What You’ll Need
- 1 tablespoon olive oil (I sometimes use butter in a pinch)
- 1 onion, chopped
- 3 garlic cloves, minced (or more if you love garlic like I do)
- 1 can (400g) of diced tomatoes (fresh ones work too, but who has the time?)
- 500g mixed fish fillets, cut into chunks (like cod or haddock; even salmon if you’re feeling adventurous)
- 250g of shrimp, peeled (or skip if you’re not a shrimp fan)
- 1 cup fish or vegetable broth (water does the job too, but isn’t as flavorful)
- 1 teaspoon dried oregano
- A handful of fresh basil, chopped (my grandmother always insisted on this)
- Salt and pepper to taste
How To Make It (Without Losing Your Mind)
Start by heating the olive oil in a large pot over medium heat. Toss in the onion and garlic, sautéing until they’re soft. This is where I usually sneak a taste—who can resist the smell of frying onions? Add the diced tomatoes, broth, and oregano, bringing it to a gentle simmer.
Once that’s bubbling away nicely, add your fish chunks. Don’t worry if it looks a bit weird at this stage—it always does! Let it simmer for about 10 minutes. Then, add the shrimp and basil, and continue cooking until the shrimp is pink and the fish flakes easily with a fork.
Season with salt and pepper, and you’re done! I tend to think it tastes even better the next day. (But who’s got the patience for that?)
Notes From My Kitchen
The trick is not to overcook the fish. I learned that the hard way when my first attempt turned into fish mush. Also, stirring gently helps keep those fish chunks intact.
Variations That Might Just Work
I’ve swapped shrimp for scallops, which was awesome. Once, I tried adding a splash of white wine—didn’t turn out great, it overpowered everything. Live and learn!
What If I Don’t Have Fancy Equipment?
No worries! Just use a big ol’ pot. A Dutch oven is fancy, but your everyday soup pot will do just fine.
Storing This Stew
It keeps in the fridge for up to 3 days—unless someone finds it first. But honestly, in my house, it never lasts more than a day!
Serving Ideas
I love serving this with crusty bread—it helps soak up all that lovely broth. And if you’re feeling extra Italian, a side of bruschetta can’t hurt!
Pro Tips (From My Mishaps)
Once, I tried rushing the simmering step, and regretted it because the flavors hadn’t melded. Take your time—your taste buds will thank you.
FAQs (From Curious Cooks)
Q: Can I use frozen fish?
A: Yep, just thaw it first to avoid extra water in your stew.
Q: Is this stew spicy?
A: Not really, unless you want it to be—just add a pinch of chili flakes!
Anyway, that’s my take on Italian fish stew. Give it a whirl, and let me know if you come up with any fun variations!
