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Italian Seafood Stew


This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed and peeled
  • 2 sprigs thyme
  • 3/4 cup dry white wine, such as Pinot Grigio
  • 1 can (14.5 ounces) diced tomatoes
  • 3 dozen small clams, scrubbed and rinsed
  • 1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
  • Salt and pepper
  • Fresh parsley leaves (optional)


  1. In a large pot, heat oil over medium. Add onion, garlic, and thyme and cook until onion is softened, 5 minutes. Add wine and bring to a boil. Add tomatoes and return to a boil.

  2. Stir in clams and reduce to a rapid simmer. Cover and cook until clams open, about 7 minutes (discard any that don't open).

  3. Arrange fish in a single layer on top of stew. Cover, remove from heat, and let sit until fish is cooked through, about 5 minutes. Season with salt and pepper and serve with parsley, if desired.

Cook's Notes

Italian fishermen used the day's catch to put together stews like this one. Apply the same logic and use whichever firm, white-fleshed fish, such as cod, halibut or hake, is freshest at your market.

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