An easy, one-pot Italian style fish stew that blends together Mediterranean flavors into a light, low-carb, healthy meal.
This blog post contains affiliate links. Read my full disclosure here.
This flavorful soup will taste as if it came from a fancy restaurant instead of from your kitchen. It is very light, and yet very satisfying.
One-pot meals are a great option for people who are struggling with meal planning. These meals are easy to prepare and clean up, and this delicious fish stew is no exception.
Meals made in the same pot (or skillet or pan) can be prepared in bulk to last you throughout the week. This is a great time saver, especially considering there is only one dish to wash at the end, and who doesn’t love a quick clean-up?
This type of cooking is perfect for busy people on the go. Be sure to check out some of my other one-pot (skillet, pan) meals:
Sheet Pan Shrimp and Asparagus
You definitely won’t want to miss another hearty soup that is remarkably quick and easy, our New England Clam Chowder. It’s delicious!
Sicilian Style Fish Stew
1 lb cod skin removed, roughly chopped
1 red onion, diced
2 celery ribs, diced
2 carrots, diced
1 zucchini, diced
1 cup green beans, trimmed, quartered
28 oz can chopped tomatoes, undrained
2 tbsp olive oil
½ cup dry white wine
2 cups fish stock
2 garlic cloves, minced
1 lemon, juice and zest
¾ cup fresh parsley, chopped
salt & pepper, to taste
¼ cup pine nuts, optional
Heat your olive oil in a large soup pot or a dutch oven over medium heat. Add in the onion, celery, carrots, zucchini, and garlic. Season with your salt & pepper, to taste. Stir it occasionally, until all the veggies become soft and fragrant, approximately 4-5 minutes.
Add in the wine and gently scrape any bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes. Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium-low. Cover the pot and gently simmer, stirring occasionally, for 20 minutes.
Uncover and add the chopped cod and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender – approximately 8-10 minutes.
Add lemon zest and juice and stir in fresh parsley. Remove from heat and season with additional salt & pepper. Top each serving with a tablespoon of pine nuts, if desired.
If you love Mediterranean flavors, you won’t want to miss my Mediterranean Whitefish with Sun-Dried tomatoes and Olive Tapenade or Fried Calamari Salad — they are fantastic!
Fish Stew Variations
There are many different variations of fish stew.
The French enjoy bouillabaisse, which is a hearty French fish stew. It is similar to this Sicilian fish stew, but usually includes the addition of saffron.
Feel free to adapt this stew to suit your tastes:
Seafood: Include more seafood, such as shrimp and mussels, if desired.
Stock: If you are unable to make or locate fish stock, you can substitute it with chicken stock.
Whitefish: White-flesh fish like cod, haddock, and halibut work best with this stew.
This one-pot Sicilian fish stew is elegant enough to serve as part of a holiday meal yet simple enough for a weeknight dinner.
Have you given this Sicilian Fish Stew a try? Let me know how it turned out in the comments below.
Sicilian Fish Stew
- 1 lb cod skin removed, roughly chopped
- 1 red onion diced
- 2 celery ribs diced
- 2 carrots diced
- 1 zucchini diced
- 1 cup green beans trimmed, quartered
- 28 oz can chopped tomatoes with liquid
- 2 tbsp olive oil
- ½ cup dry white wine
- 2 cups fish stock
- 2 garlic cloves minced
- 1 lemon juice and zest
- ¾ cup fresh parsley chopped
- salt & pepper to taste
- ¼ cup pine nuts optional
- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt & pepper, to taste. Stir occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium-low. Cover pot and gently simmer, stirring occasionally, for 20 minutes.
- Uncover and add the chopped cod and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
- Add lemon zest and juice and stir in fresh parsley. Remove from heat and season with additional salt & pepper, if desired.
- Top each serving with a tablespoon of pine nuts if desired.