Italian fish stew

Print Friendly, PDF & Email


  • 300 grams of sea wool fillet (in pieces of 3 cm)
  • 1 piece red onion (chopped)
  • 2 cloves of garlic (finely chopped)
  • 3 pieces of anchovy fillets (finely chopped)
  • 2 tbsp flour
  • 150 ml of white wine
  • 70 grams of tomato paste
  • 800 grams of diced tomatoes
  • 1 kilo of mussels or bouchots (rinsed clean)
  • 1 bunch of basil (roughly chopped)
  • 1 bunch of parsley (chopped)
  • 4 slices of white bread
  • 1 clove of garlic (peeled)
  • olive oil

  • Kitchen: Italian
  • Meal: Main dish
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Passive time: - minutes
  • Portions 4 persons

Preparation method

Pat the wolffish fillets dry and roll them in the flour. Fry them in a frying pan with a little oil, alternately for 8 minutes. Now remove the fillets from the pan and place them on a plate. Use the same pan to fry the onions for 2 minutes, then add the garlic and anchovies. Fry this for 1 minute. Add the white wine and tomato puree and bring to the boil. Pour the tomato cubes over it and cook for 5 minutes. Now the mussels can be added. Put a lid on the pan and wait until all the mussels open. Add the catfish back to the pan along with the basil and parsley. Gently stir this together. Make crostini's from the bread slices. Grill the buns on a grill pan for 2 minutes on each side. Then grease them with garlic and drizzle with the extra virgin olive oil. Divide the stew among 4 plates and serve with the crostini.