Sicilian Seafood Stew
Dive into the vibrant flavors of the Mediterranean with this Sicilian Seafood Stew, a hearty and aromatic dish that’s a true celebration of the sea. Featuring a medley of fresh seafood—tender cod, succulent shrimp, briny mussels, and clams—this stew is simmered in a rich tomato and seafood stock base, infused with the subtle anise notes of fennel, a hint of heat from red pepper flakes, and a splash of dry white wine. The addition of briny capers and kalamata olives elevates the dish with bold, tangy depth, while fresh parsley and lemon wedges add a burst of brightness. Perfect for cozy dinners or entertaining guests, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread for soaking up every last flavorful bite. Whether you're a seafood lover or seeking a taste of Sicily, this dish is sure to transport your taste buds straight to the Mediterranean coast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium (thinly sliced) fennel bulb
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 cup dry white wine
- 28 ounces canned whole peeled tomatoes
- 3 cups fish stock or seafood stock
- 1 pound (cut into 2-inch pieces) cod fillet
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh mussels, cleaned and debearded
- 1 pound fresh clams, cleaned
- 2 tablespoons capers
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup fresh parsley, chopped
- 1 lemon, sliced into wedges for serving
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced fennel and diced onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 2-3 minutes.
Add the canned tomatoes, breaking them up with a spoon, and pour in the seafood stock.
Bring the mixture to a simmer, and cook for 15 minutes, allowing the flavors to meld.
Season the broth with salt and black pepper to taste.
Gently add the cod pieces to the pot, followed by the shrimp, mussels, and clams. Cover the pot and cook for 5-7 minutes, or until the mussels and clams have opened and the shrimp turns pink. Discard any mussels or clams that do not open.
Stir in the capers, olives, and chopped parsley. Adjust seasoning if needed.
Serve the stew hot, garnished with additional parsley and lemon wedges on the side. Pair with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
