Sicilian-Style Fish Stew
Servings 6
Ingredients
Sicilian style fish stew
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 celery ribs chopped
- 1 tablespoon garlic minced
- 1 teaspoon red chili flakes
- ¼ cup tomato paste
- 1 28-ounce can crushed tomatoes
- ½ cup dry white wine
- 4 cups fish stock
- ½ cup kalamata olives sliced
- 2 tablespoons capers
- 1 bay leaf
- 3 sprigs thyme
- 2 cups cooked orzo
- 2 pounds white fish fillets, cut into 2-inch pieces
- salt and pepper
Remaining ingredients
- ¼ cup oil
- 2 garlic cloves smashed
- ¼ cup parsley finely chopped
- 2 tablespoons basil finely chopped
- ½ cup grated parmesan
- crusty bread for serving
Instructions
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the chopped onions and celery and saute until the vegetables are softened, about 7-8 minutes. Add minced garlic and red chili flakes and saute for 1 minute. Add tomato paste, stirring to combine, and cook for 1 minute or until the tomato paste is caramelized.
- Add canned tomatoes, white wine, fish stock, olives, capers, bay leaf, and thyme to the soup. Season with salt and pepper, and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Meanwhile, make the garlic herb oil. Place the chopped parsley and basil in a heat-safe bowl. Heat ¼ cup oil in a small pot with the smashed garlic over low heat. Continue to simmer the oil until the garlic is golden brown and softened. Remove from heat and pour the hot oil over the herbs. Let cool completely.
- Add the cooked orzo and fish to the stew and increase heat to medium. Continue to simmer for 5 minutes or until the fish is cooked through. Season the stew with salt and pepper.
- Portion the Sicilian-style fish stew into bowls and drizzle the garlic herb oil on top. Sprinkle grated parmesan and serve with crusty bread if desired.
Video
Notes
Use a firm white fish, such as cod, halibut, or sea bass, for the soup. You can also substitute the fish for shrimp or clams, or use a mixture of seafood.
The herb oil can be prepared up to 5 days in advance, but the vibrant color can dull over time.
