Italian Fish Stew with Clams: A Coastal Tomato Broth

Italian fish stew with clams is a seafood soup of tender white fish and briny clams simmered in a tomato, garlic, and herb broth. Coastal Italian cooks make many versions, so this recipe takes a flexible approach: a little wine deepens the broth, while toasted bread makes it a satisfying meal.

Ingredients

2 pounds (900 g) live littleneck or Manila clams
1 1/4 pounds (570 g) firm white fish, such as cod, haddock, or halibut, cut into 1 1/2-inch (4 cm) chunks
2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion (about 150 g), finely chopped
2 celery stalks (about 100 g), finely chopped
1/2 small fennel bulb (about 150 g), finely chopped; reserve a few fronds for serving if available
4 garlic cloves (about 16 g), thinly sliced or minced
1/4 teaspoon red pepper flakes, or less to taste
1 teaspoon dried oregano
1/2 cup (120 ml) dry white wine
1 can crushed or diced tomatoes, 14.5 ounces (411 g)
2 cups (480 ml) seafood stock or low-sodium chicken broth
1 bay leaf
3/4 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons (8 g) chopped fresh flat-leaf parsley
1 tablespoon (15 ml) lemon juice, plus lemon wedges for serving
1 baguette or rustic loaf, about 12 ounces (340 g), sliced and toasted, for serving

Instructions

Clean the clams and prepare the other ingredients. Discard clams with cracked shells, and tap any open ones gently; discard those that do not close. Scrub the remaining shells under cold running water and pull away any visible beards. Keep the clams chilled while you chop the onion, celery, fennel, and garlic and cut the fish into evenly sized chunks. This preparation takes about 25 minutes. Do not soak clams in fresh water, which can harm them. If the package gives specific cleaning or purging directions, follow those.
Soften the vegetables. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery, and fennel, and cook for about 8 minutes, stirring occasionally, until soft and glossy but not browned. If the vegetables start to stick, lower the heat and add a splash of broth rather than letting the garlic or onion scorch later.
Build the tomato broth. Stir in the garlic, red pepper flakes, and oregano; cook for 1 minute, just until fragrant. Pour in the wine and simmer for 2 minutes, scraping up any flavorful bits from the bottom of the pot. Add the tomatoes, stock, bay leaf, salt, and black pepper. Bring the broth to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes so the tomato flavor settles into the vegetables. Taste the broth before adding more salt; stock and clams can both be salty.
Steam the clams. Raise the heat enough to bring the broth back to a lively simmer. Add the clams, cover the pot, and cook for 8 minutes. Lift the lid carefully, keeping your face away from the steam. The shells should have opened. If a few remain closed, cover and cook for another 1 to 2 minutes; discard any that still have not opened. Use a slotted spoon to move opened clams to a bowl if you need room for the fish, then return them to the pot afterward.
Cook the fish gently. Lower the heat so the broth simmers rather than boils hard. Nestle in the fish chunks, cover, and cook for about 6 minutes, turning the pieces once with a spoon if they are not mostly submerged. Check the thickest piece with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for fish at 145°F (63°C). The fish should be opaque and separate into moist flakes. Avoid vigorous stirring, which can break it apart. Stir in the parsley and lemon juice, taste the broth, and adjust the salt or pepper. Serve hot with toasted bread.

Tips

Choose live, fresh-smelling clams. Buy clams from a reliable seafood counter, keep them cold, and cook them the day you buy them when possible. Their shells should be closed or close when tapped. Discard cracked clams before cooking and any that stay shut after steaming. Clams release briny liquid into the pot, which is why it is sensible to season the broth lightly at first.

Use firm fish and cut it evenly. Cod, haddock, pollock, and halibut are all suitable. Very thin fillets can fall apart before the clams are ready, so cut the fish into generous chunks and add it near the end. If you have a thinner piece, check it early rather than relying only on the clock.

Substitute thoughtfully. If fennel is hard to find, use an extra celery stalk; the stew will lose its mild anise-like aroma but still have a savory base. For a no-alcohol version, replace the wine with 1/2 cup (120 ml) more stock and add a little extra lemon at the end. The broth will be less rounded, so taste and adjust before serving.

Keep the simmer gentle. A hard boil can make fish break into small pieces and can toughen shellfish. Once the clams open, watch the pot closely and add the fish only when the broth is calm. Handle fish with a broad spoon or spatula rather than stirring repeatedly.

Serving Suggestions

Serve the stew in wide, warmed bowls so each portion gets a good share of fish, clams, and broth. Put toasted bread alongside or at the bottom of the bowl for soaking up the tomato juices. If you prefer a crisper bite, keep the bread separate until you are ready to eat. Rub warm toast with a cut garlic clove or drizzle it with olive oil, but keep the topping simple so it does not compete with the seafood.

Finish each bowl with chopped parsley or fennel fronds, a squeeze of lemon, and a little black pepper. A green salad dressed with vinegar and olive oil makes a fresh contrast, while steamed green beans or sautéed greens are easy vegetable sides. If serving this as part of a larger meal, offer smaller bowls before a simple pasta course or fruit; the stew and bread are substantial enough to stand alone for dinner.

Variations

Add more seafood: Replace up to half the fish with peeled raw shrimp, adding them during the final 3 to 4 minutes of cooking so they turn opaque and firm. Scallops can also be added near the end, but their cooking time depends on size. Keep the total seafood amount similar to avoid crowding the pot, and make sure each type is fully cooked before serving.

Make a heartier mixed-seafood stew: Add cleaned mussels along with the clams, then remove any shellfish that remain closed after cooking. Mussels and clams can open at different rates, so check the pot and transfer opened shellfish to a bowl as needed. For an all-fish version, omit the clams and add another 1/2 pound (225 g) of fish; the broth will be less briny, so a splash of seafood stock or a small pinch of salt may help.

Adjust the heat and herbs: Leave out the red pepper flakes for a mild broth or increase them slightly for more warmth. Fresh thyme or a small sprig of rosemary can stand in for some of the dried oregano, but remove woody sprigs before serving. For a more tomato-forward stew, use 2 cups (480 g) crushed tomatoes and reduce the stock by 1/2 cup (120 ml); the result will be thicker and more sauce-like.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to a shallow, airtight container so it cools promptly, and keep it refrigerated for 3 to 4 days. For the best texture, remove clam meat from shells before storing; the shells take up space and make the stew harder to portion. Fish and clams can become firmer with each reheating, so the leftovers are often at their best within 1 to 2 days even though they can be kept safely for the usual 3 to 4 days.

Reheat only the portion you plan to eat in a covered saucepan over low to medium-low heat, stirring gently until steaming hot throughout. Add a splash of stock or water if the broth has thickened. USDA FSIS guidance says leftovers should reach 165°F (74°C); check the center with a food thermometer and avoid repeated cooling and reheating. A microwave also works: use a covered microwave-safe bowl, heat in short intervals, and stir carefully between intervals so the center heats evenly. Freezing is possible for up to 2 months, but the fish may turn softer and the clams chewier after thawing. Thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions

Can I use frozen fish?
Yes. Thaw it completely in the refrigerator, then pat it dry before cutting it into chunks. Frozen fish can release extra water if added while still icy, which may dilute the broth and make it harder to judge doneness. Use the same internal temperature check for thawed fish as for fresh fish.

Can I make the tomato broth ahead?
Yes. Make the broth through the 15-minute simmer, cool it promptly, and refrigerate it in a covered container for up to 3 days. When you are ready to eat, bring the broth to a simmer, then cook the clams and fish as directed. Cooking the seafood just before serving helps keep it tender.

What if some clams do not open?
Give closed clams another minute or two of covered cooking, since they may simply need more time. Discard any that remain closed afterward, and do not pry them open to eat. Also discard clams that were cracked before cooking or had an unpleasant smell.

Can I make this stew without wine?
Yes. Use an equal amount of broth in place of the wine and finish with lemon juice to taste. Wine contributes acidity and aroma, so the broth will taste a little less complex without it, but the tomatoes, garlic, and clams still make a flavorful base.

How do I keep the fish from falling apart?
Cut it into large, even pieces and add it only after the clams have opened. Keep the broth at a gentle simmer, cook just until the thickest piece reaches 145°F (63°C), and lift the fish out with a broad spoon if you need to stir the broth. Very delicate fish and small pieces are more likely to break up.

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

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