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–+ servings
Sicilian Fish Stew

Sicilian Fish Stew

Discover the magic of Sicilian Fish Stew—a hearty, flavorful dish perfect for any occasion. Easy to make and packed with Mediterranean goodness!
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • a pinch red pepper flakes
  • 1/2 cup freshly squeezed lemon juice
  • 1 can (800g) whole peeled tomatoes, juice reserved
  • 3 cups low-sodium vegetable broth
  • 1/4 cup golden raisins
  • 2 tablespoons capers, rinsed
  • 900 g skinless sea bass fillet, cut into large cubes
  • 1/2 cup fresh parsley, chopped
  • 3 tablespoons toasted pine nuts (optional)
  • to taste salt and black pepper

Equipment

  • Large pot at least 5 liters
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Ladle

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Toss in the chopped onion, celery, a pinch of salt, and black pepper. Stir occasionally for about 4 minutes.
  3. Stir in the dried thyme, red pepper flakes, and minced garlic. Cook for 30 seconds.
  4. Pour in the fresh lemon juice and reserved tomato juice, bring to a boil, then simmer for 2-3 minutes.
  5. Add the whole peeled tomatoes, breaking them up, along with the vegetable broth, raisins, and capers. Simmer for 15-20 minutes.
  6. Pat the sea bass cubes dry and season with salt and pepper. Gently place them into the pot and simmer for 5 minutes.
  7. Cover the pot and let it rest for 4-5 minutes off heat.
  8. Stir in the fresh parsley before serving. Serve hot with crusty Italian bread.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 26gFat: 10gSaturated Fat: 1.5gCholesterol: 70mgSodium: 580mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 25IUVitamin C: 45mgCalcium: 8mgIron: 12mg

Notes

Use the freshest fish available for best results. Adjust red pepper flakes based on spice tolerance. To thicken the broth, mash some of the tomatoes against the side of the pot. For richer broth, add a splash of olive oil before serving and garnish with chopped parsley and toasted pine nuts for visual appeal. The stew keeps well up to three days in the fridge; reheat gently, adding broth to adjust consistency. For a vegan option, replace fish with chickpeas or tofu.
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