If it’s a little chilly but you still want seafood, this Sicilian‑inspired fish stew is an ideal choice. It’s simple, cooks in a single pot and layers bright, savory flavors inspired by Italy’s largest island.
Similar in spirit to a Sicilian couscous, this version is a little heartier. Use any firm white fish you prefer—barramundi, sea bass or a mix of fish and shellfish all work well.
How to Make Sicilian-Style Fish Stew
This recipe is a one‑pot meal that builds a lot of flavor from a few straightforward steps. Start by heating about 3 tablespoons of olive oil in a large skillet over medium heat.
Add two roughly chopped anchovy fillets for umami, ½ teaspoon of chili flakes and ½ teaspoon of fennel seeds. As the oil warms and the anchovies begin to melt into it, stir gently so their flavor infuses the oil.
When the oil is shimmering, add one finely chopped yellow onion, two finely chopped celery ribs and half a fennel bulb (finely chopped), reserving the fronds for garnish. Season with a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to take on some color—about 7–10 minutes.
Stir in five cloves of minced garlic, one tablespoon of tomato paste and ½ teaspoon of lemon zest. Cook for another 2–3 minutes until fragrant and the tomato paste begins to deepen in color. Pour in 60 ml (¼ cup) of dry white wine to deglaze the pan and let the alcohol aroma dissipate while the liquid reduces for a couple of minutes.
Stir in 500 ml (2 cups) of chicken or vegetable stock and one can of whole peeled tomatoes, crushed by hand. Add three tablespoons of sultanas (golden raisins) and two tablespoons of drained, rinsed capers. Bring the pot to a gentle simmer and let it cook for about 10 minutes so the flavors can meld.
Meanwhile, cut about 300 g (10½ oz) of firm white fish fillets into 5 cm (2 in) pieces. Gently lower the fish into the simmering stew and cook until opaque and just cooked through—typically 5–10 minutes depending on thickness.
Remove the pot from the heat and fold in about 20 g (⅓ cup) of finely chopped flat‑leaf parsley. Taste and adjust seasoning with salt and pepper, and add a squeeze of lemon juice if you like a brighter finish. Garnish with chopped fennel fronds for a fresh, aromatic note.
Serve the stew immediately with plenty of crusty bread to soak up the broth, or alongside couscous for a heartier meal.
Sicilian Fish Stew
Ingredients
- 2 anchovy fillets, roughly chopped
- ½ tsp chili flakes
- ½ tsp fennel seeds
- 1 yellow onion, finely chopped
- 2 celery ribs, finely chopped
- ½ fennel bulb, finely chopped (fronds reserved)
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- ½ tsp lemon zest
- 60 ml (¼ cup) dry white wine
- 500 ml (2 cups) chicken or vegetable stock
- 1 can whole peeled tomatoes, crushed by hand
- 3 tbsp sultanas (golden raisins)
- 2 tbsp capers, drained and rinsed
- 300 g (10½ oz) firm white fish fillets, cut into pieces
- 20 g (⅓ cup) flat‑leaf parsley, finely chopped
Instructions
- Add 3 tbsp olive oil, anchovy fillets, chili flakes and fennel seeds to a large skillet over medium heat. Stir as the anchovies dissolve and the oil heats.
- When the oil shimmers, add the onion, celery and fennel with a pinch of salt. Cook until the vegetables begin to color, about 7–10 minutes.
- Stir in the garlic, tomato paste and lemon zest and cook 2–3 minutes until fragrant.
- Pour in the wine and cook until the alcohol smell dissipates and liquid reduces, about 2 minutes. Add stock, crushed tomatoes, sultanas and capers. Simmer for 10 minutes to meld flavors.
- Add the fish pieces and simmer until cooked through, about 5 minutes depending on thickness.
- Remove from heat, stir in parsley and garnish with chopped fennel fronds. Adjust seasoning and serve immediately.
Nutrition
Disclaimer: Nutritional information is provided as guidance only. Accuracy is not guaranteed.
Bursting with Sicilian flavors, this fish stew is easy to make, warming and satisfying.
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