Dalmatian Coastal Fish Stew

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This rustic Dalmatian coastal stew layers tender white fish and shellfish in a silky tomato-wine broth scented with bay leaf and parsley. Traditionally cooked in a single pot over an open flame, it's a celebration of Adriatic seafood. Serve it with crusty bread to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 36 gProtein
• 640 mgSodium
• 880 mgPotassium
• 130 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the seafood

• 1 lb firm white fish fillets (monkfish or grouper), cut into 2-inch pieces
• 8 medium shrimp, shell on
• 8 mussels, scrubbed and debearded
• 1 small squid, cleaned and sliced into rings
• 1/4 cup all-purpose flour, for dredging

For the aromatic base

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small fennel bulb, cored and thinly sliced
• Pinch of crushed red pepper flakes

For the broth

• 1 cup dry white wine
• 1 (14 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 bay leaf
• 1/2 tsp sweet paprika
• 1 cup seafood or fish stock

For finishing

• 1/4 cup fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges
• Crusty grilled bread, to serve

Directions

1. Heat the olive oil in a wide, heavy pot over medium heat. Add the onion, fennel, and a pinch of salt and cook gently for 8 minutes until softened and translucent, stirring occasionally.
2. Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant. Add the tomato paste and paprika and toast for 30 seconds to deepen their flavor.
3. Pour in the white wine and simmer for 3 minutes to reduce slightly. Add the crushed tomatoes, bay leaf, and stock. Season with salt and pepper and simmer for 10 minutes to meld the flavors.
4. Pat the fish pieces dry and lightly dredge in flour. Nestle them into the simmering broth along with the squid rings. Simmer gently for 5 minutes without stirring to keep the fish intact.
5. Tuck the shrimp and mussels into the pot, cover, and cook for 5 more minutes until the shrimp turn pink and the mussel shells pop open. Discard any mussels that stay closed.
6. Remove the bay leaf, taste, and adjust seasoning. Scatter the chopped parsley over the stew and finish with a squeeze of lemon. Serve immediately in shallow bowls with grilled bread for dipping.
7. Ladle the stew into warm bowls, making sure each portion gets an even mix of fish, shrimp, mussels, and squid. Drizzle with a final thread of olive oil and serve right away.

Cook’s Notes

• Use the freshest fish available; traditional Dalmatian cooks buy directly from the morning catch for the best flavor.
• Layer seafood by cooking time: add firm fish first, then squid, then shellfish so nothing overcooks.
• Avoid vigorous stirring once the fish is in the pot; gently shake the pan to keep fillets from breaking apart.
• A good Croatian olive oil makes a noticeable difference here – drizzle a little raw at the end to brighten the stew.
• If the broth seems thin, simmer uncovered for a few extra minutes; for a thicker stew, mash a few tomato pieces against the side of the pot.

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