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Italian Seafood Stew with Tomatoes and White Wine

Italian Seafood Stew with Tomatoes and White Wine

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

The Italian fishermen’s stew called brodetto comes from the Adriatic coast. Some traditional regional versions are elaborate, made with myriad types of seafood, others feature just a single variety of fish. But all are meant to use the daily catch from the local waters. For our simple weeknight stew, we use firm white fish along with mussels or clams, which release flavorful liquid into the fragrant tomato-based broth. Swordfish is firm and retains its meatiness, while cod tends to flake apart. Other types of fish that work well are monkfish and halibut. If you opt for clams instead of mussels, look for ones about 1½ inches in diameter so they cook in the times indicated in the recipe. Serve with crusty bread for dipping.

Tip

Don’t forget to reserve ½ cup of the tomato juice before draining the tomatoes. But don’t add more than the ½ cup when making the broth, as too much will throw the flavors off balance. Make sure to cut the fish into pieces about 2 inches in size so they don’t overcook and to turn them over at the 4-minute mark to ensure they cook evenly.

Ingredients
  • 28

    ounce can whole peeled tomatoes

  • 1

    pound boneless, skinless firm white fish, such as swordfish steaks or cod fillets, cut into 2-inch pieces

  • 3

    medium garlic cloves, finely grated

  • 1

    teaspoon grated lemon zest, plus 1 teaspoon lemon juice

  • 1

    cup lightly packed fresh flat-leaf parsley, finely chopped, divided

  • 3

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, chopped

  • 1

    tablespoon tomato paste

  • ½

    cup dry white wine

  • 4

    bay leaves

  • 2

    pounds mussels or small hardshell clams (about 1½ inches in diameter), scrubbed

Step 1

Reserve ½ cup juice from the tomatoes, then drain the tomatoes; discard the remaining juice. Using your hands, crush the tomatoes; set the reserved juice and tomatoes aside separately.

In a medium bowl, toss the fish with the garlic, lemon zest, 2 tablespoons of parsley, 1 tablespoon of oil and ¼ teaspoon salt; set aside.

Step 2

In a large Dutch oven over medium, heat the remaining 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt, then cover and cook, stirring occasionally, until translucent, 3 to 5 minutes.

Add the tomatoes and the tomato paste. Cook, stirring, until heated through, about 2 minutes. Add the wine, bay, 1 teaspoon pepper and the reserved tomato juice, then bring to a simmer over medium-high.

Step 3

Add the fish and return to a simmer, then scatter the mussels over the top. Immediately cover, reduce to medium and cook for 4 minutes; the mussels should just begin to open when agitated.

Gently stir, turning the fish so the pieces cook evenly. Re-cover and cook until the fish flakes easily and the mussels have opened, another 3 to 5 minutes.

Step 4

Discard any mussels that have not opened. Remove and discard the bay, then taste and season with salt and pepper. Stir in the lemon juice and the remaining parsley.