Sicilian Fish Stew

This aromatic Mediterranean stew from San Francisco chef Mark Sullivan gets a distinctly Sicilian sweet-savory flavor from raisins and olives.

Slideshow: Sicilian Recipes
  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup minced shallot
  • 2 tablespoons minced seeded tomato
  • 2 tablespoons golden raisins
  • 1 tablespoon minced garlic
  • 1 tablespoon drained capers
  • 1/2 teaspoon ground coriander
  • 3 cups Master Fish Stock
  • 1/4 cup dry vermouth
  • Four 4-ounce, 1-inch-thick, skinless halibut fillets
  • 8 colossal head-on shrimp (about 3 pounds)
  • 1 pound littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and debearded
  • 1/3 cup thinly sliced pitted Sicilian green olives
  • Chopped mint leaves
  • Fennel pollen

How to make this recipe

  1. In a large pot, heat the olive oil. Add the shallot, tomato, raisins, garlic, capers and coriander and sauté over moderately high heat until fragrant, about 1 minute.

  2. Add the fish stock and vermouth and bring to a simmer.

  3. Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes. Discard any clams or mussels that don’t open.

  4. Serve the stew in bowls, garnished with the olives, mint and fennel pollen.

Serve With

Olive oil–rubbed toasts.

Contributed By Photo © Chris Chen Published September 2014

464956 recipes/sicilian-fish-stew 2014-08-08T23:02:32+00:00 Mark Sullivan christmas|italian|soups-and-stews|4|fast|gluten-free|healthy|weeknight-dinner september-2014 recipes,sicilian-fish-stew 464956

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5