My grandmother, MiMi, passed down a collection of treasured Italian recipes, and this simple, classic fish stew remains a family favorite. Light yet deeply flavorful, Mimi’s Italian Fish Stew comes together quickly and delivers comforting warmth without feeling heavy. Its bright tomato-broth, tender white fish, briny olives, and soft potatoes make each spoonful satisfying—perfect for a weeknight dinner or a relaxed weekend meal.
Over the years I’ve added a few small touches, but the core of the recipe remains true to MiMi’s original: anchovies melted into the olive oil to deepen the broth with savory umami, aromatics softened until fragrant, and a short simmer to meld flavors and cook the fish just until it flakes. If you’re worried about anchovies, don’t be—they dissolve into the base and disappear into the soup while leaving behind rich, savory depth. If you prefer a subtler anchovy presence, use about half the tin (roughly six fillets) instead of the whole two-ounce can.
I usually choose halibut when I can find it, for its firm, buttery texture, but cod is an excellent, budget-friendly alternative. Both are white, flaky fish that hold up well in the stew. The potatoes become pillowy and soak up the tomato-broth, and small pockets of pitted olives add delightful briny bites that balance the richness.
This stew is forgiving and easy to adapt. Use a good dry white wine to deglaze and build flavor, and seafood stock (or a light fish or shellfish broth) to keep the profile bright. Add fresh parsley at the end for a clean finish and a squeeze of lemon for brightness. Serve with crusty bread to soak up the broth or with a simple green salad for contrast.
Below is a cleaned, easy-to-follow recipe that preserves MiMi’s approach while reflecting modest personal tweaks that highlight the ingredients. Enjoy this stew with family and friends—it’s a comforting bowl that brings people together.
Mimi’s Italian Fish Stew
35 mins
Ingredients
- 2 tbsp extra virgin olive oil
- 1 [2-oz] can oil-packed anchovy fillets, loosely chopped (or use half the tin for a milder taste)
- ½ tsp crushed red pepper flakes
- ¼ cup shallot, halved and thinly sliced (or 1 large shallot)
- 1 cup leeks, rinsed well, halved and thinly sliced (or 1 large leek)
- 6 cloves garlic, minced
- 2 cups dry white wine, divided
- 1 (28-ounce) can crushed Italian tomatoes
- 2 cups seafood stock (or a light fish/clam broth)
- 2½ cups large diced yellow potatoes
- 1 cup loosely chopped celery, leaves included
- ½ cup pitted Picholine olives, drained (or other green briny olives)
- 2 tsp dried oregano
- 1 tsp onion powder
- ¼ cup freshly chopped parsley leaves
- ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 lb white flaky fish, skin and bones removed, cut into 2-inch pieces (halibut or cod)
- 1 tbsp fresh-squeezed lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the anchovies, crushed red pepper, shallot, leeks, and garlic. Stir and mash the anchovies into a paste while the onions soften, about 4–5 minutes. This step builds a savory base for the stew.
- Pour in 1 cup of the white wine and raise the heat to medium-high. Cook until the wine reduces by roughly half, about 2–3 minutes, scraping any browned bits from the bottom of the pot.
- Add the crushed tomatoes, seafood stock, potatoes, celery, olives, oregano, onion powder, parsley, salt, pepper, and the remaining cup of white wine. Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered until the potatoes are slightly tender, about 5 minutes.
- Gently stir in the fish pieces, making sure they are submerged in the broth. Continue to simmer uncovered until the fish is just cooked through and flakes easily, about 4–5 minutes depending on thickness. Avoid overcooking so the fish stays tender.
- Remove from heat, stir in the lemon juice, and taste. Adjust salt and pepper if needed. Serve hot, garnished with additional parsley if desired, with crusty bread for dipping.
Nutrition information is approximate and will vary with specific ingredients and serving sizes.
Additional Info
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Photography by Eat Love Eats.