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Italian Fish Stew


  • 1 pound each of two species of firm fish, skinless, cut into 2-inch pieces
  • 3 dozen littleneck or cherrystone clams, in shells
  • ¼ cup olive oil
  • 1 cup thinly sliced onion
  • ½ teaspoon pressed garlic
  • ¾ cup sliced celery
  • ½ cup diced carrot
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 (8 ounce) can tomato sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon dried basil leaves
  • ½ cup dry white wine

Heat olive oil in large skillet over medium heat. Add onion, garlic, celery, carrot and parsley and sauté lightly. Add tomato sauce, salt, pepper and basil.

Lightly season fish with salt and pepper, then place on top of vegetables. Cover pan and simmer for 5 minutes. Add clams hinge side down. Cover and simmer 10 minutes. Pour wine over fish and blend with sauce, leaving the fish and clams on top. Turn heat up and cook, basting occasionally, until fish is done and clams are open, about 8 to 10 minutes. (If fish is done and most of the clams are open, place them in serving bowls and return unopened clams in the pan until they open.) Discard any clams that do not open.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas