Sicilian Seafood Stew Recipe

In a large heavy-bottomed pot or Dutch oven, warm 4 tablespoons extra-virgin olive oil over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt. Sweat the onion, stirring occasionally, until softened and translucent, 5–7 minutes.

Add the minced garlic, sliced fennel and sliced celery. Cook, stirring, until fragrant and softened, about 4 minutes (do not let the garlic brown).

Stir in the tomato paste and cook 1 minute to caramelize slightly. Pour in the dry white wine, scraping any browned bits from the bottom. Simmer until the wine reduces by half, about 2–3 minutes.

Add the crushed tomatoes, fish stock, and water. Stir in red pepper flakes, dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon sugar (if using). Bring the mixture to a gentle simmer.

Lower the heat and simmer uncovered for 20 minutes to allow flavors to meld and the broth to thicken slightly. Taste and adjust seasoning (salt/pepper) as needed.

While the base simmers, prepare the seafood: rinse clams and mussels under cold water, discard any open shells that do not close when tapped. Pat shrimp, fish pieces, and calamari dry with paper towels.

Increase heat to medium-high. Add the clams and mussels to the simmering broth, cover the pot, and steam for 4–6 minutes until most shells have opened. Use tongs or a slotted spoon to transfer opened shellfish to a bowl; set aside any unopened shells (discard if still closed after cooking).

Add the firm white fish pieces and calamari rings to the pot. Simmer gently for 2–3 minutes.

Add the shrimp and simmer until they turn opaque and curl, about 2–3 minutes more. Do not overcook; total cook time for seafood after adding should be about 6–8 minutes so fish is just opaque and calamari tender.

Return the reserved clams and mussels to the pot to reheat for 1 minute. Stir gently to combine and heat through.

Remove the pot from heat. Stir in chopped parsley, fennel fronds, lemon zest and lemon juice, and 2 tablespoons of good-quality extra-virgin olive oil. Taste and adjust seasoning.

Ladle the stew into shallow bowls, making sure each serving gets a mix of fish, shrimp, calamari, clams and mussels, and plenty of broth.

Serve immediately with crusty bread for dipping. Offer additional lemon wedges and chopped parsley at the table.