Hamdi Saidani Jamie Oliver’s Italian Fish Stew is one of the best and easy seafood stews with Mediterranean flavors. This Italian Fish Stew also called Cioppino, is made with white fish (such as cod, halibut, or sea bass), potatoes, onions, and a mix of spices and vegetables. It takes about 30-40 minutes to finish cooking and can serve about 4 people. Serve this jamie oliver italian fish stew with Spinach Strawberry Salad, Spicy Mango Salad or Loaded Baked Potato Salad.
Italian Fish Stew Ingredients
- 1 ½ pounds white fish, cut into large bite-sized pieces (You can use Orange roughy, halibut, sea bass, or cod)
- 1 small red potato, diced
- 3 tablespoons olive oil, plus extra for serving
- ¼ cup sliced green onions
- 4 cloves of garlic, minced
- 1 anchovy fillet or ½ teaspoon anchovy paste
- ¼ teaspoon red pepper flakes
- ⅓ cup white wine
- 1 14-ounce can of crushed tomatoes
- 1 cup clam juice
- ½ teaspoon dried oregano
- ¾ cup water
- ¾ teaspoon salt
- 1 pound clams (optional)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Freshly cracked black pepper, to taste
- 1 lemon, zested and halved
How To Make Italian Fish Stew
- Warm up the olive oil in a big pot over medium heat. Add the green onions, garlic, anchovy, and red pepper flakes. Stir them around until the onions start to soften. This should take about 2 to 3 minutes. Then, pour in the white wine, turn up the heat, and let it bubble for about 2 minutes.
- Next, add the crushed tomatoes, clam juice, oregano, and water. Let this mixture heat up until it starts to bubble, then lower the heat and let it simmer. After about 5 minutes, add the diced potatoes. Let them cook in the simmering mixture for about 5 more minutes.
- Sprinkle in the salt, then add the fish and clams. Turn up the heat, cover the pot, and let everything cook. After about 5 more minutes, the clams should open up and the fish should flake easily when you poke it with a fork.
- Finally, mix in the parsley, basil, pepper, and juice from half of the lemon. Pour the stew into bowls for serving. Add a bit more olive oil on top and, if you like, a sprinkle of lemon zest. Serve with crusty bread on the side.
What To Serve With Italian Fish Stew
Traditionally, Italian Fish Stew is served with crusty bread, a fresh green salad, or a side of pasta. It also pairs well with a glass of white wine, roasted vegetables, or a light Caesar salad.
How Long Does Italian Fish Stew Last In The Fridge
Properly stored, Italian Fish Stew can last in the fridge for about 3-4 days. To store it correctly, let the stew cool down, then transfer it into an airtight container and place it in the fridge.
Can I Freeze Italian Fish Stew
Yes, Italian Fish Stew freezes well and can last frozen for about 2-3 months. To freeze it correctly, let the stew cool down, then transfer it into freezer-safe containers or heavy-duty freezer bags.
To thaw frozen Italian Fish Stew, simply transfer it to the fridge overnight. It should be completely defrosted by the next morning.
How To Reheat Italian Fish Stew
The best way to reheat leftover Italian Fish Stew is in a saucepan over medium heat for about 10-15 minutes, stirring occasionally.
If you prefer, you can also reheat it in a microwave for about 2-3 minutes on high, stirring in between to ensure even heating.
Italian Fish Stew Nutrition Facts
Serving: 1 serving
- Calories: 333 kcal
- Protein: 38g
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 91mg
- Sodium: 850mg
- Potassium: 672mg
- Total Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Net Carbs: 11g
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Jamie Oliver Italian Fish Stew
Description
Jamie Oliver’s Italian Fish Stew is one of the best and easy seafood stews with Mediterranean flavors. This Italian Fish Stew also called Cioppino, is made with white fish (such as cod, halibut, or sea bass), potatoes, onions, and a mix of spices and vegetables. It takes about 30-40 minutes to finish cooking and can serve about 4 people. It’s traditionally served with crusty bread or a fresh green salad.
Jamie Oliver Italian Fish Stew Ingredients
How To Make Jamie Oliver Italian Fish Stew
- Warm up the olive oil in a big pot over medium heat. Add the green onions, garlic, anchovy, and red pepper flakes. Stir them around until the onions start to soften. This should take about 2 to 3 minutes. Then, pour in the white wine, turn up the heat, and let it bubble for about 2 minutes.
- Next, add the crushed tomatoes, clam juice, oregano, and water. Let this mixture heat up until it starts to bubble, then lower the heat and let it simmer. After about 5 minutes, add the diced potatoes. Let them cook in the simmering mixture for about 5 more minutes.
- Sprinkle in the salt, then add the fish and clams. Turn up the heat, cover the pot, and let everything cook. After about 5 more minutes, the clams should open up and the fish should flake easily when you poke it with a fork.
- Finally, mix in the parsley, basil, pepper, and juice from half of the lemon. Pour the stew into bowls for serving. Add a bit more olive oil on top and, if you like, a sprinkle of lemon zest. Serve with crusty bread on the side.
Notes
- If you don’t have any white wine on hand, you can replace it with a broth of your choice – fish, chicken, or vegetable. Alternatively, white wine vinegar can also work.
- In case clam juice isn’t available, you can use fish stock as a good alternative. Using water is also an option, but it might result in a less flavorful stew.
- You can do some prep work ahead of time. Steps 1 and 2 can be done up to 2 days in advance. Just store the mixture in a sealed container in the fridge. When you’re ready to eat, warm up the stew and proceed with steps 3 and 4.
- Feel free to use any type of potato you prefer for this recipe. Just make sure to dice them into small pieces to ensure they cook thoroughly and evenly in the stew.
