Go Back
–+ servings
Sicilian Fish Stew

Sicilian Fish Stew

Discover the vibrant flavors of Sicilian Fish Stew, a comforting and healthy Mediterranean dish perfect for any occasion. Easy to make and alcohol-free!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks chopped
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • ½ cup vegetable broth replacing white wine
  • 1 can (800g) crushed tomatoes
  • 4 cups fish or vegetable broth
  • ½ cup Kalamata olives, pitted and sliced
  • 2 tablespoons capers, drained
  • 1 cup orzo or small pasta
  • 500 g firm white fish, cut into 2.5cm pieces like cod or halibut
  • to taste salt and pepper
  • ¼ cup olive oil for herbed oil
  • 2 cloves garlic for herbed oil
  • 1 tablespoon parsley for herbed oil
  • 1 tablespoon basil for herbed oil
  • zest of one lemon for herbed oil

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Sharp Knife and Cutting Board
  • Measuring Cups and Spoons
  • Small Saucepan for Herbed Oil

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and celery, letting them soften for about 7-8 minutes until translucent.
  3. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
  4. Stir in the tomato paste, allowing it to caramelize slightly for about a minute.
  5. Pour in the vegetable broth to deglaze the pot, scraping up any browned bits stuck to the bottom.
  6. Bring the mixture to a boil, then reduce the heat to let it simmer gently.
  7. Add the crushed tomatoes, broth, olives, and capers, and let everything meld together over low heat for 20 minutes.
  8. Stir in the orzo and cook for 8-10 minutes until al dente.
  9. Gently add the fish pieces, ensuring they’re submerged in the liquid.
  10. Cook for an additional 5 minutes until the fish turns opaque and flakes easily.
  11. Season with salt and pepper to taste.
  12. In a small pan, heat the olive oil with sliced garlic over low heat until golden.
  13. Remove from heat and stir in the parsley, basil, and lemon zest.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Use high-quality canned tomatoes for the best flavor. Don’t overcrowd the pot when cooking the fish for even cooking. Taste as you go! Adjust seasoning gradually for balance. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. For freezing, consider freezing only the base (without fish and pasta) to preserve texture.
Tried this recipe?Let us know how it was!