Italian Fisherman's Stew with Tomato, Fennel, and Herbs

Italian fisherman’s stew is a coastal-style seafood soup, usually built from tomatoes, aromatic vegetables, broth, and whatever fish or shellfish is available. This version combines mussels, clams, firm white fish, and shrimp in a savory fennel-and-tomato broth, with toasted bread for serving; recipes vary from one Italian port and household to another.

Ingredients

2 tablespoons extra-virgin olive oil (30 ml)
1 medium yellow onion, finely chopped (about 150 g)
1 medium fennel bulb, trimmed and finely chopped (about 250 g); reserve a few fronds for serving
1 medium carrot, finely chopped (about 75 g)
4 garlic cloves, thinly sliced (about 12 g)
¼ teaspoon crushed red pepper flakes (about 1 g), or less to taste
2 tablespoons tomato paste (30 g)
½ cup dry white wine (120 ml); or use an equal amount of seafood broth
1 can crushed tomatoes, preferably no-salt-added (28 ounces/794 g)
4 cups seafood broth or fish stock (950 ml); choose low-sodium if available
1 dried bay leaf (about 0.2 g)
1 teaspoon kosher salt (about 6 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
12 ounces mussels (340 g), scrubbed and debearded; discard any with cracked shells or shells that remain open when tapped
12 ounces small clams (340 g), scrubbed; discard any with cracked shells or shells that remain open when tapped
1 pound firm white fish, such as cod, haddock, or halibut, cut into 1½-inch pieces (455 g)
8 ounces peeled, deveined large shrimp (225 g), thawed if frozen
2 tablespoons chopped fresh flat-leaf parsley (8 g)
1 tablespoon fresh lemon juice (15 ml), plus lemon wedges if desired
1 large crusty loaf for serving, about 1½ pounds (680 g)
2 tablespoons olive oil for toasting the bread (30 ml)

Instructions

Prepare the ingredients. Chop the onion, fennel, and carrot, slice the garlic, and cut the fish into even pieces so it cooks at a similar rate. Scrub and debeard the mussels, scrub the clams, and check that the shells are closed or close when tapped. Keep the cleaned shellfish and raw seafood chilled while you cook the base. Cut the bread into thick slices.
Build the aromatic base. Warm 2 tablespoons olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, fennel, and carrot with a pinch of the measured salt. Cook for 7 to 8 minutes, stirring occasionally, until softened but not browned. Add the garlic and red pepper flakes and stir for about 30 seconds, just until fragrant.
Toast the tomato paste and reduce the wine. Stir in the tomato paste and cook for 1 minute, scraping it over the vegetables so it darkens slightly. Pour in the wine and simmer for 2 to 3 minutes, stirring to lift any browned bits from the bottom. If you are not using wine, add the same amount of broth instead; it does not need reducing.
Simmer the broth. Add the crushed tomatoes, seafood broth, bay leaf, remaining salt, and black pepper. Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 12 minutes. Stir once or twice. The broth should taste rounded and tomato-rich, while the chopped vegetables soften and the fennel becomes pleasantly tender. Taste and adjust the salt if your broth is unsalted.
Cook the shellfish. Add the mussels and clams, cover the pot, and cook at a steady simmer for 5 to 7 minutes, checking once near the end. Transfer opened shellfish to a bowl as they open if they need extra room in the pot. Discard any mussels or clams that remain closed after cooking. Keep the pot covered between checks so it retains heat.
Add the fish and shrimp. Gently slide the fish pieces and shrimp into the simmering broth, spacing them around the pot. Cover and cook for about 4 to 5 minutes, until the shrimp are opaque and the fish flakes easily. Check the center of the thickest fish piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid vigorous stirring, which can break the fish apart.
Finish and serve. Turn off the heat. Stir in the parsley and lemon juice, then taste the broth and add salt or pepper if needed. Toast the bread in a skillet with the remaining 2 tablespoons olive oil, or toast it under a broiler until crisp at the edges. Ladle the stew into warm bowls, distribute the shellfish and fish evenly, and finish with fennel fronds and lemon wedges. Serve the bread alongside or at the bottom of each bowl.

Tips

Clean shellfish carefully. Keep mussels and clams cold until they go into the pot. Scrub away grit and remove mussel beards just before cooking. Do not use shellfish with broken shells or any that stay open after a gentle tap before cooking; discard shells that do not open during cooking.
Choose fish that holds its shape. Cod, haddock, halibut, pollock, and firm sea bass work well. Very delicate fish can fall apart in the bubbling broth. If using frozen fish, thaw it in the refrigerator and pat it dry before cutting, so it does not water down the stew.
Keep the simmer gentle. A hard boil can toughen seafood and break fish into small flakes. Once the shellfish opens, add the fish and shrimp near the end, and move them carefully with a spoon rather than stirring repeatedly.
Make the broth ahead, not the seafood. You can prepare the tomato-fennel base a day ahead and refrigerate it. Reheat the base to a simmer, then cook the shellfish, fish, and shrimp just before serving for better texture. If seafood broth is unavailable, use low-sodium chicken broth; the flavor will be less maritime, but still satisfying.

Serving Suggestions

Serve this stew as the centerpiece of a relaxed supper, with plenty of toasted crusty bread for soaking up the tomato broth. Rub the toast with a cut garlic clove if you like a stronger garlic aroma, or simply drizzle it with olive oil. A bowl of stew is filling on its own, but a crisp green salad dressed with lemon and olive oil makes a fresh counterpoint to the rich broth.

For a more traditional bread-and-broth presentation, put a slice of toast in each shallow bowl and ladle the stew over it. The bread softens while keeping some texture at the edges. Offer lemon wedges at the table so each person can brighten their serving, and put an extra bowl nearby for shells. If serving several people, warm the bowls first; the broth stays hot longer and the seafood is less likely to cool while everyone is being served.

Variations

Use what the fish counter has. The recipe is flexible about the mix of seafood. Replace the cod with another firm white fish, or use more shrimp in place of some of the fish. If you cannot find fresh mussels or clams, omit them and increase the fish or shrimp by the same weight. The stew will lose some briny depth, so a small splash of fish sauce or an extra half cup of seafood broth can add savoriness; use either sparingly and taste before adding more salt.

Make it without wine. Swap the white wine for an equal amount of seafood broth, as listed. Wine adds acidity and aroma, so squeeze in a little extra lemon at the end if the broth tastes flat. Do not add all the lemon at once; taste after each small addition.

Add squid or scallops. Cleaned squid can be cut into rings and simmered in the broth for several minutes before adding the other seafood, or added with the fish if cut small. Scallops can replace some of the shrimp; add them near the end and cook only until opaque. Avoid crowding the pot, since a packed pot takes longer to return to a simmer and can overcook the seafood at the edges.

Adjust the heat and herbs. Leave out the red pepper flakes for a mild stew, or add a pinch more for a noticeable kick. A little fresh oregano can join the parsley, but dried herbs are more concentrated, so use only about ½ teaspoon (1 g) dried oregano in the broth. Fennel is a defining aromatic here; if you cannot find a bulb, use 1 teaspoon (2 g) fennel seeds, lightly crushed, though the result will have a stronger, less fresh anise flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. For the best texture, remove any unopened shells and store the stew promptly; cooked shellfish can stay in its shell. Refrigerated leftovers keep for 3 to 4 days, although the fish and shrimp are usually at their best during the first 1 to 2 days. If the stew has been sitting at room temperature for more than 2 hours, discard it rather than saving it.

Reheat only the portion you plan to eat, in a covered saucepan over medium-low heat, stirring gently until steaming throughout. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Keep the heat moderate and avoid a prolonged boil, which can make the seafood rubbery. Add a splash of broth or water if the tomato base has thickened in the refrigerator. Freezing is possible for up to 2 months, but the seafood may become softer after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make Italian fisherman’s stew with frozen seafood?
Yes. Thaw frozen seafood in the refrigerator, drain it, and pat it dry before adding it. Frozen shrimp and fish are convenient; use raw, unbreaded seafood and follow the recipe’s timing, checking fish with a thermometer. For shellfish, use products intended for cooking and follow the package directions. Thawed seafood can release extra liquid, so avoid adding that liquid to the pot if you want a more concentrated broth.

What fish is best for this stew?
Choose a firm, mild fish that can be cut into chunks and handled gently, such as cod, haddock, halibut, pollock, or monkfish. Cod and haddock are widely available and give the broth a clean flavor. Avoid thin fillets and very delicate fish, which can disintegrate before the shellfish and shrimp are done.

Can I prepare the whole stew in advance?
It is better to make the tomato broth ahead and cook the seafood shortly before serving. Shellfish and fish continue cooking as the stew cools and reheats, so making the complete dish hours in advance can leave them firm or dry. Refrigerate the broth separately, then bring it to a simmer and add the seafood near serving time.

How can I tell when the shellfish are cooked?
Mussels and clams should open during cooking; discard any that remain closed when the rest are ready. Shrimp should be opaque, and the thickest fish piece should reach 145°F (63°C), checked with a food thermometer. Start checking near the suggested cooking time because shellfish size and pot heat can vary.

Is this the same as cioppino?
They are related styles of tomato-based seafood stew, but the names do not describe one identical recipe. Italian coastal stews differ by region and by the catch available, while cioppino is commonly associated with Italian-American cooking in San Francisco. This recipe is an Italian-inspired fisherman’s stew rather than a claim to a single definitive regional version.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Italian Fisherman’s Stew with Tomato, Fennel, and Herbs