Tuscan Fish Stew Recipe

Name: Tuscan Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups onion chunks; 1 cup celery chunks; 1/2 cup carrot chunks; 2 tablespoons sliced garlic, plus 2 whole cloves; 1 teaspoon crushed red pepper; 2 tablespoons chopped fresh Italian parsley; 5 sage leaves; 3 tablespoons extra virgin olive oil; 1/2 pound squid or cuttlefish, cut into strips; 1 cup dry white wine; 2 cups canned whole tomatoes, with their juice, pureed (see Notes); A 1-pound grouper or red snapper, cleaned and cut into 2-inch cubes; 1/2 pound (12 medium) peeled shrimp; 1 1/4 pounds (about 30) mussels, scrubbed and debearded; 1 1/2 pounds (about 2 dozen) small clams, scrubbed; 4 cups fish stock (see headnote) or vegetable stock; Salt; Freshly ground black pepper; 6 slices thick crusty bread

Servings: persons

1 1/2 cups onion chunks
1 cup celery chunks
1/2 cup carrot chunks
2 tablespoons sliced garlic, plus 2 whole cloves
1 teaspoon crushed red pepper
2 tablespoons chopped fresh Italian parsley
5 sage leaves
3 tablespoons extra virgin olive oil
1/2 pound squid or cuttlefish, cut into strips
1 cup dry white wine
2 cups canned whole tomatoes, with their juice, pureed (see Notes)
A 1-pound grouper or red snapper, cleaned and cut into 2-inch cubes
1/2 pound (12 medium) peeled shrimp
1 1/4 pounds (about 30) mussels, scrubbed and debearded
1 1/2 pounds (about 2 dozen) small clams, scrubbed
4 cups fish stock (see headnote) or vegetable stock
Salt
Freshly ground black pepper
6 slices thick crusty bread

1
Put the onion, celery, carrot, garlic, crushed red pepper, parsley, and sage in a food processor and puree to a coarse paste.
2
Coat the bottom of a stockpot with the olive oil.
3
Add the pureed vegetables and saute over medium heat until they become soft and very aromatic, 10 to 15 minutes.
4
Add the squid and cook until it turns white, 2 to 3 minutes.
5
Add the wine and reduce by half.
6
Add the tomatoes, fish, and the stock.
7
Season with salt and a generous grind of pepper.
8
Bring the soup to a simmer and cook for 10 minutes.
9
Add the shellfish and cook for 10 minutes more.
10
Taste for seasoning.
11
Discard any shellfish that did not open.
12
Toast the bread and rub it with the whole garlic cloves.
13
Put a toast in the bottom of each soup bowl and ladle soup over it.

264

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 1 1/2 cups onion chunks, 1 cup celery chunks, 1/2 cup carrot chunks, 2 tablespoons sliced garlic, plus 2 whole cloves, and more.

Yes, Tuscan Fish Stew 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!

Tuscan Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions