Sicilian Fish Stew

Sicilian-style fish stew with firm white fish, tomatoes, fennel, olives, capers and herbs in a light Mediterranean broth.

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Coastal Sicilian cooking often pairs seafood with tomato, herbs and briny ingredients. Adding the fish only at the end keeps it tender and prevents it breaking apart.

Ingredients

• 700 g firm white fish (cut into 5 cm pieces)
• 3 tbsp olive oil
• 1 fennel bulb (thinly sliced)
• 1 onion (finely sliced)
• 4 garlic cloves (sliced)
• 0.5 tsp chilli flakes (optional)
• 400 g canned chopped tomatoes
• 500 ml fish or vegetable stock
• 100 ml dry white wine (optional)
• 80 g green olives (pitted)
• 2 tbsp capers (drained)
• 1 tsp orange zest (finely grated)
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh basil (torn)
• 1 tsp fine salt (or to taste)
• 0.5 tsp black pepper
• lemon wedges (to serve)

Step-by-step method

1. Pat the fish dry and season lightly with salt. Keep refrigerated while you prepare the broth.
2. Heat the olive oil in a wide saucepan over medium heat. Add the fennel and onion and cook for 8–10 minutes until softened.
3. Add the garlic and chilli flakes and stir for 30 seconds. Pour in the wine if using and simmer for 2 minutes.
4. Add the tomatoes, stock, olives, capers and orange zest. Bring to a simmer and cook uncovered for 15 minutes so the flavours come together.
5. Taste the broth and adjust salt and pepper before adding the fish because the olives and capers contribute saltiness.
6. Lower the fish pieces gently into the simmering broth in one layer. Cover and cook for 6–8 minutes, depending on thickness, until the fish is opaque and flakes easily.
7. Turn off the heat and stir in the parsley and basil without breaking up the fish.
8. Rest for 2 minutes and serve in shallow bowls with lemon wedges and crusty bread.