Italian Fish Stew. Here in New England, many people think of New England Clam Chowder as the quintessential summertime soup. But just as often particularly at restaurants located in communities where the fishing industry has been predominant for generations youll also find an Italian Fish Stew on the menu. Our Italian Fish Stew is a classic recipe that is hearty and delicious Its also easy to make from ingredients that can be found year around but fresh from the garden and sea ingredients are best This stew can be made with any firm, white fish such as halibut our favorite choice for this dish, mahi mahi or catfish. The fish is cooked in a wonderful broth made from vegetable stock, clam juice, vermouth, tomatoes and vegetables including zucchini, corn, leeks, onion and fennel. The stock is also flavored with a generous amount of fresh basil, plus a pinch of red pepper flake for a gentle amount of heat. This Italian Fish Stew is a taste of the coast in a bowl and served along with some crusty garlic bread, its a perfect summertime meal. Print. Ingredients. Vidalia cup fresh fennel bulb, diced if fennel is not available, add one teaspoon crushed aniseed when sauting onions and leeks1 tablespoon garlic, minced cup Vermouth or dry white wine. We like Pastene San Marzano1 teaspoon kosher or sea salt teaspoon freshly ground black pepper cup fresh Italian flat leaf parsley chopped. In a Dutch oven, heat oil over mediumhigh heat. Add garlic and onions. Saut, stirring frequently until translucent, about 10 minutes do not let garlic burn. Italian Fish Stew A taste of the coast in a bowl Tender chunks of white fish in a tomato broth with fresh garden vegetables. Wonderful with warm crusty breadPinch red pepper flakes pound fresh zucchini quartered the long way then sliced into bite sized pieces. Instructions. In a large heavy bottomed Dutch oven, melt butter in oil over medium heat and add leeks, onion, fennel and garlic. Saut for about four minutes or until the onions start to get soft. Add vermouth and cook until evaporated. Add tomato paste and cook for one minute stirring so it doesnt stick. Sweet Potato Bourbon Pecan Pie. Add clam juice, stock, tomatoes, salt, pepper, parsley, half the basil, red pepper flakes, zucchini and corn and cook until zucchini is tender, about 5 8 minutes. Add remaining basil and fish and stir just to incorporate. Heat the stew just to hot then remove from burner. Try not to stir too much so the fish does not break up. Serve with some nice crusty Italian bread. You may also like New England Clam Chowder. Italian Fish Stew' title='Italian Fish Stew' />Remember, way back in September, when I first introduced myself I showed you a picture where Im digging into an obscenely large bowl of zuppa di pesce and told. Italian Fish Chowder. Smoked Fish Chowder. Salmon and Parsnip Chowder.