Sicilian Fish Stew

Name: Sicilian Fish Stew
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 piece Onion; 4 clove Garlic clove; 400 g Firm white fish fillets; 15 g Flat-leaf parsley; 4 tbsp Olive oil; 1 tsp Dried chilli flakes; 1 tsp Fennel seeds; 1 tbsp Tomato purée; 150 ml Dry white wine; 400 g Chopped tomatoes, tinned; 200 ml Fish stock; 1 tbsp Capers, drained; 40 g Green olives, pitted and halved; 1 tsp Caster sugar; to taste Salt; to taste Black pepper; 200 g Small clams, scrubbed; 300 g Raw king prawns, peeled and deveined; as needed Crusty bread

47 min · 47 min active · makes ~1.95 kg · Medium · Italian

A robust Sicilian-style fish stew built around white fish chunks, king prawns, and clams in a deeply flavoured tomato broth sharpened with white wine, capers, olives, fennel seeds, and chilli. It sits somewhere between a braise and a soup — bold enough to anchor a meal, with the brininess of the shellfish cutting through the richness of the sauce. Best served with bread to mop the bowl.

Sicilian Fish Stew

TOTAL TIME

47 min

ACTIVE TIME

47 min

QUANTITY

~1.95 kg

DIFFICULTY

Medium

CUISINE

Italian

Who’s eating

Ingredients0/19

Tools0/3

Ingredients

0/19 gathered · 4 servings

1piece

4clove

400g

15g

4tbsp

1tsp

1tbsp

150ml

tinned400g

200ml

drained1tbsp

pitted and halved40g

1tsp

to taste

scrubbed200g

peeled and deveined300g

as needed

#	Quantity	Notes	State
1	1piece	—	—
2	4clove	—	—
3	400g	—	—
4	15g	—	—
5	4tbsp	—	—
6	1tsp	—	—
7	1tsp	—	—
8	1tbsp	—	—
9	150ml	—	—
10	400g	tinned	—
11	200ml	—	—
12	1tbsp	drained	—
13	40g	pitted and halved	—
14	1tsp	—	—
15	to taste	—	—
16	to taste	—	—
17	200g	scrubbed	—
18	300g	peeled and deveined	—
19	as needed	—	—

Tools

3 items

Hygiene

Wash your hands after the raw firm white fish fillets, small clams and king prawns; disinfect the cutting board and knife after the raw firm white fish fillets.

Procedure

36 steps

1 of 36

Slice the onion

Onion · 1 piece

ResultSliced onionused in step 9

2 of 36

Slice the 4 garlic cloves

Garlic clove · 4 clove

ResultSliced garlicused in step 11

3 of 36

Chop the firm white fish fillets

Firm white fish fillets · 400 g

ResultChunked fishused in step 30

4 of 36

Wash your hands with soap — you've been handling raw firm white fish fillets

⏱ 30s

5 of 36

Wash and disinfect the cutting board — it's held raw firm white fish fillets

⏱ 1 min

6 of 36

Wash and disinfect the knife — it's cut raw firm white fish fillets

⏱ 30s

7 of 36

Chop flat-leaf parsley

Flat-leaf parsley · 15 g

ResultChopped parsleyused in step 35

8 of 36

Heat olive oil

Olive oil · 4 tbsp

medium heat

ResultHot oil

9 of 36

Add the sliced onion to the pan

Sliced onion · step 1

ResultSliced onion and hot oil

10 of 36

Sauté the sliced onion and hot oil

Look for

until softened and lightly golden

medium heat

⏱ 9 min

ResultSoftened onion base

11 of 36

Add the sliced garlic to the pan

Sliced garlic · step 2

ResultOnion, garlic cloves and olive oil

12 of 36

Add the dried chilli flakes to the pan

Dried chilli flakes · 1 tsp

ResultOnion and garlic clove mixture

13 of 36

Add the fennel seeds to the pan

Fennel seeds · 1 tsp

ResultOnion and garlic clove mixture

14 of 36

Sauté the onion and garlic clove mixture

Look for

until fragrant

medium heat

⏱ 2 min

ResultFragrant base

15 of 36

Add the tomato purée to the pan

Tomato purée · 1 tbsp

ResultTomato purée mixture

16 of 36

Sauté the tomato purée mixture

cook out the purée

medium heat

⏱ 1 min

ResultCooked tomato purée base

17 of 36

Add the dry white wine to the pan

Dry white wine · 150 ml

ResultTomato purée mixture

18 of 36

Reduce the tomato purée mixture

Look for

until reduced by half

medium-high heat

⏱ 3 min

ResultWine reduction

19 of 36

Add the chopped tomatoes, fish stock, capers and green olives to the pan

Chopped tomatoes · 400 gFish stock · 200 mlCapers · 1 tbspGreen olives · 40 g

ResultTomato purée and chopped tomato mixture

20 of 36

Add caster sugar

Caster sugar · 1 tsp

ResultTomato purée and chopped tomato mixture

21 of 36

Add salt

Salt · to taste

ResultTomato purée and chopped tomato mixture

22 of 36

Add black pepper

Black pepper · to taste

ResultTomato purée and chopped tomato mixture

23 of 36

Simmer the tomato purée and chopped tomato mixture

Look for

uncovered, stirring occasionally, until sauce thickens slightly

medium heat

⏱ 15 min

ResultSimmering stew base

24 of 36

Add the small clams to the pan

Small clams · 200 g

ResultTomato purée and chopped tomato mixture

25 of 36

Wash your hands with soap — you've been handling raw small clams

⏱ 30s

26 of 36

Simmer the tomato purée and chopped tomato mixture

covered with lid

medium heat

⏱ 2 min

ResultPartially cooked stew

27 of 36

Add the chunked fish to the pan

Chunked fish · step 3

ResultFirm white fish fillet and tomato purée mixture

28 of 36

Add the raw king prawns to the pan

Raw king prawns · 300 g

ResultFirm white fish fillet and raw king prawn mixture

29 of 36

Wash your hands with soap — you've been handling raw king prawns

⏱ 30s

30 of 36

Simmer the firm white fish fillet and raw king prawn mixture

Look for

covered with lid, until fish is opaque, prawns are pink and firm, and all clams have opened

medium heat

⏱ 5 min

ResultCooked stew

31 of 36

Taste the cooked stew

adjust seasoning as needed

ResultTasted fish stock

32 of 36

Add the chopped parsley to the pan

scatter chopped parsley over the top

Chopped parsley · step 7

ResultFinished stew

33 of 36

Serve the crusty bread

Crusty bread · as needed

ResultSicilian Fish Stew

Total Time47 min

#	Product	Tool	Action
1	1 piece		Slice the onionResultSliced onionused in step 9
2	4 clove		Slice the 4 garlic clovesResultSliced garlicused in step 11
3	400 g		Chop the firm white fish filletsResultChunked fishused in step 30
4	—	—	Wash your hands with soap — you've been handling raw firm white fish fillets⏱ 30s
5	—		Wash and disinfect the cutting board — it's held raw firm white fish fillets⏱ 1 min
6	—		Wash and disinfect the knife — it's cut raw firm white fish fillets⏱ 30s
7	15 g		Chop flat-leaf parsleyResultChopped parsleyused in step 35
8	4 tbsp	medium heat	Heat olive oilResultHot oil
9	Sliced onionstep 1		Add the sliced onion to the panResultSliced onion and hot oil
10	—	medium heat	Sauté the sliced onion and hot oilLook foruntil softened and lightly golden⏱ 9 minResultSoftened onion base
11	Sliced garlicstep 2		Add the sliced garlic to the panResultOnion, garlic cloves and olive oil
12	1 tsp		Add the dried chilli flakes to the panResultOnion and garlic clove mixture
13	1 tsp		Add the fennel seeds to the panResultOnion and garlic clove mixture
14	—	medium heat	Sauté the onion and garlic clove mixtureLook foruntil fragrant⏱ 2 minResultFragrant base
15	1 tbsp		Add the tomato purée to the panResultTomato purée mixture
16	—	medium heat	Sauté the tomato purée mixture → cook out the purée⏱ 1 minResultCooked tomato purée base
17	150 ml		Add the dry white wine to the panResultTomato purée mixture
18	—	medium-high heat	Reduce the tomato purée mixtureLook foruntil reduced by half⏱ 3 minResultWine reduction
19	400 g		Add the chopped tomatoes, fish stock, capers and green olives to the panResultTomato purée and chopped tomato mixture
	200 ml
	1 tbsp
	40 g
20	1 tsp		Add caster sugarResultTomato purée and chopped tomato mixture
21	to taste		Add saltResultTomato purée and chopped tomato mixture
22	to taste		Add black pepperResultTomato purée and chopped tomato mixture
23	—	medium heat	Simmer the tomato purée and chopped tomato mixtureLook foruncovered, stirring occasionally, until sauce thickens slightly⏱ 15 minResultSimmering stew base
24	200 g		Add the small clams to the panResultTomato purée and chopped tomato mixture
25	—	—	Wash your hands with soap — you've been handling raw small clams⏱ 30s
26	—	medium heat	Simmer the tomato purée and chopped tomato mixture → covered with lid⏱ 2 minResultPartially cooked stew
27	Chunked fishstep 3		Add the chunked fish to the panResultFirm white fish fillet and tomato purée mixture
28	300 g		Add the raw king prawns to the panResultFirm white fish fillet and raw king prawn mixture
29	—	—	Wash your hands with soap — you've been handling raw king prawns⏱ 30s
30	—	medium heat	Simmer the firm white fish fillet and raw king prawn mixtureLook forcovered with lid, until fish is opaque, prawns are pink and firm, and all clams have opened⏱ 5 minResultCooked stew
31	—		Taste the cooked stew → adjust seasoning as neededResultTasted fish stock
32	Chopped parsleystep 7		Add the chopped parsley to the pan → scatter chopped parsley over the topResultFinished stew
33	as needed		Serve the crusty breadResultSicilian Fish Stew
Total Time			47 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	419kcal
	43g
	18g
	3g
	14g
	6g
	3g
	952mg

Ingredients0/19

Tools0/3

italian · Recipe

Sicilian Fish Stew

HygieneWash your hands after the raw firm white fish fillets, small clams and king prawns; disinfect the cutting board and knife after the raw firm white fish fillets.

Serves4

Total47 min

LevelMedium

Ingredients

Onion1 piece
Garlic clove4 clove
Firm white fish fillets400 g
Flat-leaf parsley15 g
Olive oil4 tbsp
Dried chilli flakes1 tsp
Fennel seeds1 tsp
Tomato purée1 tbsp
Dry white wine150 ml
Chopped tomatoes, tinned400 g
Fish stock200 ml
Capers, drained1 tbsp
Green olives, pitted and halved40 g
Caster sugar1 tsp
Saltto taste
Black pepperto taste
Small clams, scrubbed200 g
Raw king prawns, peeled and deveined300 g
Crusty breadas needed

Tools

Chef's knifeLarge wide deep panChopping board

Method

Slice the onion

Result · Sliced onion · used in step 9

Chefs knifeOnion · 1 piece

Slice the 4 garlic cloves

Result · Sliced garlic · used in step 11

Chefs knifeGarlic clove · 4 clove

Chop the firm white fish fillets

Result · Chunked fish · used in step 30

Chefs knifeFirm white fish fillets · 400 g

Chop flat-leaf parsley

Result · Chopped parsley · used in step 35

Chefs knifeFlat-leaf parsley · 15 g

Heat olive oil

medium heatLarge wide deep panOlive oil · 4 tbsp

Add the sliced onion to the pan

Large wide deep panSliced onion · step 1

Sauté the sliced onion and hot oilLook foruntil softened and lightly golden

medium heat9 minLarge wide deep pan

Add the sliced garlic to the pan

Large wide deep panSliced garlic · step 2

Add the dried chilli flakes to the pan

Large wide deep panDried chilli flakes · 1 tsp

Add the fennel seeds to the pan

Large wide deep panFennel seeds · 1 tsp

Sauté the onion and garlic clove mixtureLook foruntil fragrant

medium heat2 minLarge wide deep pan

Add the tomato purée to the pan

Large wide deep panTomato purée · 1 tbsp

Sauté the tomato purée mixture → cook out the purée

medium heat1 minLarge wide deep pan

Add the dry white wine to the pan

Large wide deep panDry white wine · 150 ml

Reduce the tomato purée mixtureLook foruntil reduced by half

medium-high heat3 minLarge wide deep pan

Add the chopped tomatoes, fish stock, capers and green olives to the pan

Large wide deep panChopped tomatoes · 400 gFish stock · 200 mlCapers · 1 tbspGreen olives · 40 g

Add caster sugar

Large wide deep panCaster sugar · 1 tsp

Add salt

Large wide deep panSalt · to taste

Add black pepper

Large wide deep panBlack pepper · to taste

Simmer the tomato purée and chopped tomato mixtureLook foruncovered, stirring occasionally, until sauce thickens slightly

medium heat15 minLarge wide deep pan

Add the small clams to the pan

Large wide deep panSmall clams · 200 g

Simmer the tomato purée and chopped tomato mixture → covered with lid

medium heat2 minLarge wide deep pan

Add the chunked fish to the pan

Large wide deep panChunked fish · step 3

Add the raw king prawns to the pan

Large wide deep panRaw king prawns · 300 g

Simmer the firm white fish fillet and raw king prawn mixtureLook forcovered with lid, until fish is opaque, prawns are pink and firm, and all clams have opened

medium heat5 minLarge wide deep pan

Taste the cooked stew → adjust seasoning as needed

Large wide deep pan

Add the chopped parsley to the pan → scatter chopped parsley over the top

Large wide deep panChopped parsley · step 7

Serve the crusty bread

Result · Sicilian Fish Stew

Large wide deep panCrusty bread · as needed

Printed 3 September 2026