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!

Fish stew served in bowls with extra red pepper and raisins on side

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!

Close-up of fish stew garnished with pine nuts and parsley

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.

Fish stew served with a side of bread

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

Easy Salmon Soup

One Pan Shrimp and Rice

Grilled Swordfish 

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Sicilian-Style Fish Stew Recipe


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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

Scale
  • Private Reserve extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 celery ribs, chopped
  • Salt and pepper
  • 4 large garlic cloves, minced
  • 1/2 tsp dried thyme
  • Pinch red pepper flakes
  • 3/4 cup dry white wine
  • 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
  • 3 cups low-sodium vegetable broth
  • 1/4 cup golden raisins
  • 2 tbsp capers, rinsed
  • 2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
  • 1/2 cup chopped fresh parsley leaves, stems removed
  • 3 tbsp toasted pine nuts, optional
  • Crusty Italian bread for serving

Instructions

  1. Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp 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).
  2. 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 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  3. 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.
  4. 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

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Entree/Soup
  • Method: Stove Top
  • Cuisine: Mediterranean / Sicilian

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More Recipes to Try:

Mediterranean Fish Fillet, Shakshuka Style

Baked Sole Fillet Recipe 

Mediterranean Wholre Roasted Baked Red Snapper

Greek Shrimp Recipe with Tomato and Feta

 

Sicilian Fish Stew Recipe | The Mediterranean Dish. Italian comfort in a bowl! My favorite! Fish fillet pieces cooked in a white wine and tomato broth with garlic, capers and more! Super easy and quick recipe. See it on TheMediterraneanDish.com

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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Comments

  1. Emíle says:

    Great recipe. I used shrimp stock that I had in the freezer instead of vegetable, and a dry vinho verde (I live in Portugal). Absolutely delicious.