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Sicilian Fish Stew

This vibrant Sicilian Fish Stew is a one-pot wonder, packed with fresh fish and aromatic veggies, making it perfect for cozy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh white fish (like cod or haddock) Feel free to switch up the fish type.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, sliced
  • 2 medium tomatoes, diced Fresh is best!
  • 1 can diced tomatoes (14 oz) Store-bought works fine.
  • 1.5 cups fish stock Chicken broth can be used as a substitute.
  • 1 cup dry white wine Use what you have on hand.
  • 1 tsp red pepper flakes Adjust based on spice tolerance.
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped More for garnish if desired.
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil and let it warm up.
  2. Toss in the diced onion along with the minced garlic, stirring until the onions become tender and translucent—about 5-7 minutes.
  3. Add the red bell pepper and fresh tomatoes, sauté for another 3-4 minutes.
  4. Add the canned tomatoes and fish stock, letting the mixture come to a gentle simmer.
  5. Pour in the dry white wine.
  6. Sprinkle in the red pepper flakes, salt, and pepper, adjusting to taste.
  7. Gently nestle the fish into the mixture. Turn the heat to low, cover the pot, and let it simmer for about 10-15 minutes until the fish is fully cooked and flaky.
  8. Sprinkle fresh parsley over the top and serve the stew with lemon wedges for squeezing.

Notes

This stew keeps well in the fridge for up to 3 days. Reheat gently to avoid overcooking the fish. Kid-friendly and mild flavors can be adjusted.