Fish Stew

Fish stew is a rich fish stew typical of various Italian regions; each area has its own variant with slight differences in ingredients and preparation method. Here I will provide a generic version of the stew, with a touch of Italian flair.

Ingredients

• 1 kg mixed fish (for example: scorpion fish, cod, cuttlefish, squid, shrimp)
• 300 g peeled tomatoes
• 1 glass dry white wine
• 1 onion
• 2 garlic cloves
• A bunch of parsley
• 4 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Fish stock (if available) or water as needed
• Slices of toasted rustic bread

Preparation

1. Start by thoroughly cleaning the fish: scale, gut and remove the shells from any crustaceans. Cut larger fish into pieces, leaving smaller ones whole.

2. In a large pot, sauté the finely chopped onion and garlic in the olive oil until the onion is golden.

3. Add the peeled tomatoes, which you have previously crushed, and cook for a few minutes.

4. Pour in the white wine and let it evaporate.

5. Add the fish, starting with the types that require longer cooking, and cook for about 3-5 minutes per type of fish, gently stirring without breaking the pieces.

6. If necessary, add fish stock or water to cover the fish. Taste and adjust salt and pepper.

7. Simmer for about 20 minutes or until the fish is fully cooked.

8. At the end of cooking, sprinkle the stew with fresh chopped parsley.

Serve the stew hot with slices of toasted rustic bread to soak up the flavorful fish sauce. In tradition, some prefer to place the bread directly in the bowl under the stew.

Trivia

Every coastal city has its own fish stew recipe that differs by small variations, such as the addition of vinegar in some Marche versions or the inclusion of peppers in others. This dish is the result of the poor fishermen’s cuisine that used less marketable or unsold fish to feed themselves.