Sicilian Seafood Stew Recipe

Bloom saffron

Place saffron threads in a small bowl and cover with 2 tablespoons of warm water. Let sit while you prepare other ingredients (5–10 minutes) to release color and aroma.

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 3 tablespoons olive oil. When shimmering, add the diced onion and sliced fennel. Sauté until softened and translucent, about 6–8 minutes.

Add the minced garlic, dried oregano and crushed red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the crushed tomatoes and the soaked saffron with its liquid to the pot. Stir to combine.

Pour in the fish stock or clam juice. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Simmer uncovered for 12–15 minutes to meld flavors and slightly thicken the broth.

Stir in the capers, olives, chopped parsley (reserve a handful for garnish), lemon zest and 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning — add remaining salt/pepper if needed.

Increase heat to medium so the broth is at a gentle, steady simmer but not a rolling boil. Add firm white fish chunks into the simmering broth in a single layer. Cover and cook for 3–4 minutes, until the fish is opaque and nearly cooked through.

Add the shrimp, mussels and clams, and calamari rings (if using). Cover and cook for 4–6 minutes, checking after 3 minutes: mussels and clams should open (discard any that remain tightly closed). Shrimp should be pink and firm; squid should be opaque and just tender.

Once seafood is cooked, gently stir to combine so the broth coats everything. Add lemon juice from 1 lemon and the 1 tablespoon finishing olive oil. Adjust seasoning with additional salt and pepper if needed.

Remove the pot from heat. Sprinkle chopped fennel fronds and remaining chopped parsley over the stew.

Ladle the stew into shallow bowls, making sure each bowl gets a mix of fish, shellfish, olives and capers. Drizzle a little extra-virgin olive oil on top and serve with lemon wedges and warm crusty bread for dipping.

If desired, serve with toasted crostini rubbed with garlic or a side of polenta. Leftovers keep refrigerated in an airtight container for up to 2 days (reheat gently to avoid overcooking seafood).