An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!
In Italy, as in many parts of the Mediterranean basin, fish is often combined with tomatoes and other local ingredients to make delicious and quick one-pot-wonders like today's Sicilian-style fish stew.
I'll just come right out and say this now. This fish stew is best eaten with family and close friends because, if you eat it the right way--with crusty Italian bread to sop up the lovely sauce--it can get pretty messy. Finger-liking-good kinda messy!
This fish stew recipe is quite simple, but the balance of flavors is truly incredible. From lovely and familiar aromatics like onions and garlic--providing the glorious start to this recipe--to a hint of sweetness from golden raisins balanced with tart capers. All the while, a white wine and tomato-based broth marries everything together.
Sea bass fillet was my choice for this fish stew recipe, but you can use any firm white-fleshed fillets here.
I adapted this recipe from America's Test Kitchen's new book, The Complete Mediterranean Cookbook. Here's a great tip I picked up: To prevent the fish from overcooking and drying out, it's best to add the fish towards the end, when the stew is nearly done. Let it simmer until it's partially cooked, then turn the stove off and cover the pot to let the fish finish cooking by residual heat.
Add a salad!
If you like, add a simple green salad to start the meal or try one of these:
Kindey Bean and Cilantro Salad; Mediterranean Chickpea Salad; Greek Salad or Fattoush.
More recipes to try
Mediterranean-Style Steamed Clams
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Sicilian-Style Fish Stew Recipe
- Total Time: 45 minutes
- Yield: serves 4-6 1x
Description
An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!
Ingredients
- Private Reserve extra virgin olive oil
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- Salt and pepper
- 4 large garlic cloves, minced
- ½ tsp dried thyme
- Pinch red pepper flakes
- ¾ cup dry white wine
- 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
- 3 cups low-sodium vegetable broth
- ¼ cup golden raisins
- 2 tbsp capers, rinsed
- 2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into large cubes
- ½ cup chopped fresh parsley leaves, stems removed
- 3 tbsp toasted pine nuts, optional
- Crusty Italian bread for serving
Instructions
- Heat 1 tablespoon olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about ½ teaspoon each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
- Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about ½. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
- Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
- Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!
Notes
- Recipe adapted from The Complete Mediterranean Cookbook
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree/Soup
- Method: Stove Top
- Cuisine: Mediterranean / Sicilian
Keywords: Sicilian Fish Stew, Stew, Fish Stew, Sea Bass
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More Recipes to Try:
Mediterranean Fish Fillet, Shakshuka Style
Mediterranean Wholre Roasted Baked Red Snapper
Greek Shrimp Recipe with Tomato and Feta
foodyum says
Love this recipe and have made it a half dozen times with some modifications - if you will indulge me!
Substitute fish stock (BTB) or a bottle clam juice for the chic stock
Add a cut up potato in the original sauté mix
I like chopped tomato's better than the whole tomatoes and half mild rotel adds the zing to eliminate the red pepper
I've used the inexpensive frozen cod filets and they hold up well. I usually include frozen shrimp (tails removed) for added texture variety.
Have added Kale in past for more nutrition and it is good but better without.
The capers and raisins are genius and elevate the dish.
Thank you for this recipe.
Suzy says
Happy to indulge you :). I love to hear other's variations on recipes. Yours sounds delish!
Gary says
Great recipe. Added a bell pepper with onion. I had 2 lbs sea bass, added large sea scallops and large prawns. Pricey!
Also added small bag of baby spinach. Only had half the capers the recipe called for which is unfortunate. Golden raisins and capers are great ingredients for this. Probably first dish I had where the capers really fit in. Crusty Italian bread to mop it up!
★★★★★
Suzy says
Perfect! Glad you enjoyed it, Gary!
Mark says
Hi, how long could we keep this in the refrigerator? Thanks!
Suzy says
Hi, Mark. You can store this in the fridge in a tightly sealed container for 3-4 days.
Mark says
Thanks Suzy! Really love the recipes you have posted on your websites!
Carol says
This dish was absolutely delicious….what more can I say.
Suzy says
Thank you, Carol! Glad you enjoyed it!
Jan L. says
WOW, Fish was TENDER & FLAVORFUL!!! This was my first time making fish outside my Asian comfort zone. (Chinese Steamed Fish w/ Dried Mushrooms & Ginger/Scallion Oil AND Japanese Baked Miso Fish are my only go-to's for decades 🥺). What a brilliant recipe technique -- the simmering of fish submerged in sauce for 4-min, then heat off & covered an add'l 4-min... to complete cooking Thank you, thank you, thank you for sharing this secret! Used frozen Chilean Sea Bass (sitting in freezer 1+ year. Changed up ingredients: 2x garlic/onions/celery/capers (wanted a "meatier" outcome, since Stew was standalone w/out bread -- keto limitation); substituted dried GoldenBerries (tart berry from Peru) for the Golden Raisins. So excited to have a 3rd Fish recipe in my rotation!
★★★★★
Suzy says
Thank you so much for sharing, Jan!
PG says
I made this last night and cut recipe in half since there were only 2 for dinner. I had cod so that is what I used. Absolutely delicious and I will be making it again and again.
★★★★★
Rachel says
Absolutely delicious. I used cod, added spinach and used currants instead of raisins as that's what I had on hand. That pop of sweetness is incredible. This will be my go-to fish stew recipe moving forward, thank you!
★★★★★
Suzy says
Wonderful! Thanks, Rachel!
Sharon Snaggs Gendron says
Made this for dinner tonight. Absolutely delicious!! Can’t wait to make again
Flo says
I enjoyed preparing it and we LOVED eating it!
I like to do with what I have on hand so I often use substitutes. I did not have any celery left but I had a leftover piece of leek, and a carrot, so that is what I used to make the base. I used grouper fillets AND added shrimp + a small jar of clams I wanted to use up from the pantry ; I also substituted thyme for rosemary (which I have a lot of). We loved the variety of seafood and the earthy flavor of the leek was a nice touch, balanced with the sweetness of the carrot.
I am impressed with your recipes and coming back often to your site. Thank you!
Flo
★★★★★
Suzy says
Thanks for sharing your adaptions, Flo!