Fish Stew,italian Recipe

Name: Fish Stew,italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 large Spanish onions, chopped; 19 rinsed in milk anchovies, crushing the anchovies into the oil to form a paste; 3 tablespoons ground fennel; 1 tablespood rosemary; 1 lb spinach leaves; 1 ½ teaspoons pepper; 2 (8 ounce) bottles clam juice; 3 pinches saffron threads, steeped in 1/4 cup tepid dry white wine until needed; 1 lb small macaroni noodles, add at en (COOKED SEPERATELY); 30 garlic cloves, finely chopped; 28 ounces whole canned tomatoes, blendered; 15 ounces canned tomatoes, blender; 1 (10 ounce) can tomato paste; 1 ½ cups dry red wine; 2 large russet potatoes potatoes, cut into chunks; 1 small potato, cut into chunks; 1 ½ cups large green pitted olives, pitted and quartered; 1 12 lbs boneless cod, cut into 2-inch pieces or 1 12 lbs catfish, halibut, shark, sea bass, monkfish, snapper; baby clams; juice baby clams; 3 dashes Tabasco sauce; ¾ cup dried basil; 1 tablespoon dried oregano; zest of one lemon; 1 ½ teaspoons pepper

Servings: persons

¼ cup olive oil
2 large Spanish onions, chopped
19 rinsed in milk anchovies, crushing the anchovies into the oil to form a paste
3 tablespoons ground fennel
1 tablespood rosemary
1 lb spinach leaves
1 ½ teaspoons pepper
2 (8 ounce) bottles clam juice
3 pinches saffron threads, steeped in 1/4 cup tepid dry white wine until needed
1 lb small macaroni noodles, add at en (COOKED SEPERATELY)
30 garlic cloves, finely chopped
28 ounces whole canned tomatoes, blendered
15 ounces canned tomatoes, blender
1 (10 ounce) can tomato paste
1 ½ cups dry red wine
2 large russet potatoes potatoes, cut into chunks
1 small potato, cut into chunks
1 ½ cups large green pitted olives, pitted and quartered
1 12 lbs boneless cod, cut into 2-inch pieces or 1 12 lbs catfish, halibut, shark, sea bass, monkfish, snapper
baby clams
juice baby clams
3 dashes Tabasco sauce
¾ cup dried basil
1 tablespoon dried oregano
zest of one lemon
1 ½ teaspoons pepper

1
1.
2
Cook pasta,In a large flameproof casserole over medium high heat, heat the olive oil.
3
Add the onion +Heat olive oil to medium and add anchovies,garlic and cook 3 minutes, stirring often.
4
2.
5
Add the tomatoes, tomato sauce, wine, potatoes, and olives,Saffron, ,ETC.
6
Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.3.
7
Add the fish+clams, re-cover the pan, and simmer for 9 minutes or until the fish is opaque.
8
Stir in the basil, oregano, parsley, and pepper.
9
taste for seasoning,mix in cooked macaroni.

2170

kcal

Calories

Fat

398

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: ¼ cup olive oil, 2 large Spanish onions, chopped, 19 rinsed in milk anchovies, crushing the anchovies into the oil to form a paste, 3 tablespoons ground fennel, and more.

Yes, Fish Stew,italian falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Stew,italian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions