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.



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Reviews (1)

5 Ratings
  • 5 star values: 5
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Rating: 5 stars
This recipe produces a light, flavorful and colorful seafood pasta dish and will accommodate any combination of fish and seafood you desire. I used mussels, salmon, rock shrimp and bay scallops, because these are what I had. I also added a tablespoon of crushed oil-packed chili peppers for added zing and served the dish over whole wheat pasta. A winning dish.