Authentic Italian Fish Stew (Acqua Pazza) Recipe

If you’re on the hunt for a delightful seafood dish that showcases the flavors of the Mediterranean, look no further than this Italian Fish Stew (Acqua Pazza). This recipe is a fantastic way to enjoy fresh fish and shellfish, all simmered in a light and fragrant broth. It’s not just a meal; it’s an experience that transports you straight to the sun-drenched coasts of Italy.

Imagine the aroma of garlic and tomatoes mingling with the ocean breeze as you prepare this dish. It’s perfect for cozy gatherings or a special dinner, and best of all, it comes together in a flash. Whether you’re a seasoned chef or just starting out, this seafood soup is sure to impress.

Delicious Italian Fish Stew (Acqua Pazza)

Italian Fish Stew (Acqua Pazza) in a bowl with fish, shrimp, mussels, and herbs, garnished with lemon, on a wooden table.

This Italian Fish Stew (Acqua Pazza) is a vibrant and flavorful dish made with a medley of fresh fish fillets and shellfish, cooked in a savory tomato broth. The taste is a harmonious blend of the sea, highlighted by aromatic herbs and a hint of spice, making it a comforting and satisfying seafood soup.

Ingredients

1 lb fresh white fish fillets (such as snapper or cod)
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, cleaned
3 cups cherry tomatoes, halved
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup fish stock or water
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving

Instructions

Prepare the Seafood: Rinse the fish, shrimp, and mussels under cold water. Pat dry and set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant (about 1 minute).
Add Tomatoes: Stir in the cherry tomatoes and cook for 5 minutes, allowing them to soften and release their juices.
Add Stock: Pour in the fish stock or water, bringing the mixture to a gentle simmer. Season with salt and pepper.
Cook Seafood: Carefully add the fish fillets and mussels to the pot. Cover and cook for 5-7 minutes or until the fish is cooked through and the mussels have opened. Add the shrimp in the last 2 minutes of cooking.
Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot with lemon wedges on the side.