Ina Garten’s fish stew is a beautifully simple yet elegant dish that captures the essence of fresh seafood with rich, comforting flavors. Combining a medley of fish and shellfish in a fragrant tomato broth, this stew works perfectly for both weeknight dinners and special occasions because it’s easy to prepare and endlessly satisfying.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups fish stock or clam juice
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 pound firm white fish (such as cod, halibut, or sea bass), cut into 1-inch chunks
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound mussels, scrubbed and debearded
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and crushed red pepper flakes (if using) and cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Pour in the crushed tomatoes, white wine, and fish stock or clam juice. Add the bay leaf, and season with salt and pepper to taste.
- Bring the mixture to a simmer, reduce the heat to low, and let it cook gently for 15 minutes to allow the flavors to meld.
- Remove the bay leaf, then add the chunks of white fish, shrimp, scallops, and mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels open and the fish and scallops are opaque and cooked through. Discard any mussels that do not open.
- Stir in the chopped parsley and fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- Ladle the stew into warm bowls and serve immediately with crusty bread for dipping.
Tips
- Seafood substitutions: Feel free to swap in other firm white fish like snapper or monkfish, and shellfish such as clams or lobster tails depending on availability and preference.
- Make ahead: Prepare the tomato broth base a day ahead and refrigerate. Add seafood and finish cooking just before serving for a quicker meal.
- Don’t overcook seafood: Add delicate fish and shellfish last to avoid toughness. Cook only until opaque and tender.
- Use good quality stock: A flavorful fish stock or clam juice is key to a rich broth—homemade or high-quality store-bought works best.
Serving Suggestions
This fish stew pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. For a heartier meal, serve alongside creamy polenta or roasted potatoes. A chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc complements the seafood flavors beautifully. Don’t forget crusty rustic bread or a baguette to soak up the delicious broth.
Variations
Ina Garten’s fish stew is highly adaptable. For a Mediterranean twist, add chopped fennel and saffron to the broth. For a spicier version, include diced jalapeños or a dash of smoked paprika. To make it more vegetable-forward, toss in diced zucchini, bell peppers, or baby spinach towards the end of cooking. For a creamier stew, stir in a splash of heavy cream or coconut milk after the seafood is cooked.
Storage and Reheating
Store leftover stew in an airtight container in the refrigerator for up to 2 days. Because seafood can become rubbery and overcooked if reheated for too long, gently warm the stew over low heat just until heated through. Avoid boiling to maintain the texture of the fish and shellfish. If you want to keep the broth separately, refrigerate it without the seafood and add fresh-cooked seafood when reheating.
Frequently Asked Questions
Can I use frozen seafood for this stew?
Yes, you can use frozen seafood, but it’s best to thaw it fully in the refrigerator overnight before cooking to ensure even cooking and better texture. Pat dry to avoid excess water diluting the broth.
What type of fish is best for fish stew?
Firm white fish like cod, halibut, sea bass, or snapper work well because they hold their shape during cooking and absorb the flavors of the broth without falling apart.
Is it okay to use canned tomatoes for the broth?
Absolutely. Using good-quality canned crushed tomatoes is standard and adds a rich, slightly sweet base to the stew. Fresh tomatoes can be used but may require longer cooking to break down.
How spicy is Ina Garten’s fish stew?
The original recipe is mild with just a hint of heat from optional crushed red pepper flakes. You can adjust the spiciness to your taste by adding more red pepper flakes or other hot spices.
Can I make this stew gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free fish stock or clam juice and serve with gluten-free bread if needed.
What wine pairs best with this fish stew?
Dry white wines with good acidity such as Sauvignon Blanc, Pinot Grigio, or a light Chardonnay complement the seafood and tomato broth nicely without overpowering the flavors.
Ina Garten’s fish stew is a versatile, crowd-pleasing dish that’s easy enough for a weeknight yet elegant for entertaining. With fresh seafood, a flavorful broth, and simple preparation, it’s a recipe worth keeping in your culinary repertoire.
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