Description
A cozy, rustic Sicilian Fish Stew filled with tender fish, sweet tomatoes, and aromatic fennel, perfect for chilly nights.
Ingredients
- 1.5 pounds firm white fish, cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved or 14 oz can crushed tomatoes
- 1 cup low-sodium fish or vegetable stock
- 1/2 cup green olives, pitted and halved
- 2 tablespoons capers, rinsed
- Zest and juice of 1 lemon
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large, heavy pot over medium heat.
- Add sliced onion and fennel; cook gently for 6–8 minutes until soft and translucent.
- Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Add cherry tomatoes (or crushed tomatoes) and stock; bring to a simmer, scraping brown bits from the bottom.
- Simmer for 10 minutes to concentrate flavors.
- Stir in olives, capers, lemon zest, salt, and pepper.
- Nestle fish pieces into the simmering broth; cover and cook for 6–8 minutes until fish is opaque and flakes easily.
- Taste and adjust seasoning with lemon juice, salt, and pepper.
- Scatter fennel fronds and chopped parsley over the top; serve hot with crusty bread.
Notes
Choose firm, mild white fish so the pieces hold shape. Use good-quality canned tomatoes if out of season. For best texture, add fish just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian