Tuscan Fish Stew: A Rustic Italian Seafood Stew with Fresh Fish, Tomatoes, Herbs, and Mediterranean Flavors
Tuscan Fish Stew is a rustic Italian seafood dish featuring tender white fish, shrimp, tomatoes, garlic, onions, carrots, celery, herbs, and a rich tomato broth. Simmered gently to preserve the delicate texture of the seafood, this one-pot meal is both nourishing and elegant. Ready in about one hour, it pairs beautifully with crusty bread for soaking up the flavorful broth. Rich in protein, vitamins, and Mediterranean flavors, Tuscan Fish Stew is an excellent choice for healthy family dinners or entertaining guests.
Ingredients
For the Stew
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 4 cups seafood or fish stock
- 1 bay leaf
- Freshly ground black pepper, to taste
Seafood
- 1 pound firm white fish (cod, halibut, haddock, or sea bass), cut into chunks
- ½ pound large shrimp, peeled and deveined
- ½ pound mussels or clams, cleaned (optional)
- ½ pound scallops (optional)
Garnish
- Fresh parsley, chopped
- Fresh basil leaves
- Lemon wedges
- Extra virgin olive oil for drizzling
- Crusty Italian bread
Instructions
- Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for about 8 minutes until softened.
- Stir in the garlic, Italian seasoning, oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the white wine and simmer for 3–4 minutes until slightly reduced.
- Add the crushed tomatoes, seafood stock, bay leaf, salt, and black pepper.
- Bring the stew to a gentle boil, then reduce the heat and simmer for 20 minutes.
- Add the chunks of white fish and cook gently for 5 minutes.
- Stir in the shrimp, mussels or clams, and scallops if using.
- Cover the pot and cook for another 5–7 minutes, until the shrimp are pink, the fish flakes easily, and the shellfish have opened. Discard any mussels or clams that remain closed.
- Remove the bay leaf and taste the broth. Adjust the seasoning if needed.
- Serve immediately with warm crusty Italian bread for dipping.
Notes
- Use the freshest seafood available for the best flavor.
- Firm white fish holds its shape during cooking.
- Seafood stock enhances the richness of the broth.
- Avoid overcooking the fish to keep it tender.
- Fresh herbs add brightness just before serving.
- White wine deepens the flavor but may be omitted if preferred.
- The broth tastes even better after resting for a few minutes.
- Serve with toasted artisan bread to soak up every drop.