Looking for a dish that’s rich in flavor yet simple to prepare? Sicilian fish stew is the perfect one-pot recipe that brings together bold Mediterranean tastes with minimal cleanup.
Its combination of sweet, sour, and salty notes creates a hearty, soul-warming dish perfect for any weeknight or special gathering.
Whether you’re short on time or simply craving a robust meal, this one-pot recipe delivers satisfaction in every bite.
Why This One-Pot Recipe Stands Out
This Sicilian fish stew combines convenience with culinary excellence. Cooking everything in one pot ensures that flavors meld beautifully while cutting down on time and effort.
From the tender fish to the aromatic vegetables and sweet bursts of golden raisins, each ingredient comes together seamlessly. The best part? You’ll only have one dish to clean, making this perfect for busy evenings.
Cooking Tips for the Perfect Stew
To make this recipe truly shine, keep these tips in mind:
- Use fresh fish: The fresher the fish, the better the flavor. Visit your local fishmonger for the best options.
- Prep ingredients beforehand: Chop onions, garlic, and other vegetables in advance to streamline the process.
- Toast the pine nuts: A quick toast enhances their nutty flavor, adding depth to the final dish.
- Adjust seasoning to taste: Always taste your stew before serving and tweak the salt, pepper, or acidity as needed.
Substitutions & Variations
This one-pot recipe is versatile, allowing for easy adjustments based on dietary needs or available ingredients:
- Vegan or vegetarian: Swap the fish with chickpeas or tofu and replace clam juice with vegetable broth.
- Low-carb option: Omit the golden raisins and serve with roasted vegetables instead of bread.
- Gluten-free version: Pair with gluten-free garlic bread or serve on its own for a naturally gluten-free meal.
Perfect for Meal Prep and Leftovers
One of the best things about this one-pot Sicilian fish stew is how well it lends itself to meal prep and leftovers. The bold flavors only deepen over time, making it even tastier the next day. Here are some tips for storing and reheating:
- Storage: Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. This makes it easy to reheat a single serving for a quick meal.
- Reheating: Warm the stew gently on the stovetop over low heat, adding a splash of water or broth if needed to adjust the consistency.
How to Serve & Enjoy
Sicilian fish stew is best enjoyed hot, served with crusty bread or garlic toast to soak up the flavorful broth. Garnish with mint, orange zest, and toasted pine nuts for an elegant presentation.
Pair it with a light salad or a glass of crisp white wine for a complete, satisfying meal. The one-pot convenience also makes it ideal for reheating, ensuring that leftovers taste just as delicious the next day.
Best Sicilian Fish Stew One-Pot Recipe
Equipment
- Instant Pot (or electric pressure cooker)
Ingredients
Base Stew:
- 2 tablespoons extra-virgin olive oil
- 2 onions chopped fine
- 1 teaspoon table salt
- 1/2 teaspoon pepper
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
- Pinch red pepper flakes
- 4 garlic cloves minced, divided
- 1 28-ounce can whole peeled tomatoes, drained, juice reserved, chopped coarse
- 1 8-ounce bottle clam juice
- 1/4 cup dry white wine
- 1/4 cup golden raisins
- 2 tablespoons capers rinsed
- 1 1/2 pounds skinless swordfish steak 1 to 1 1/2 inches thick, cut into 1-inch pieces
Topping:
- 1/4 cup pine nuts toasted
- 1/4 cup minced fresh mint
- 1 teaspoon grated orange zest
Instructions
- Sauté Aromatics: Using the highest sauté or browning function on the pressure cooker, heat olive oil until shimmering. Add onions, salt, and pepper, cooking until softened (about 5 minutes). Stir in thyme, red pepper flakes, and three-quarters of the minced garlic, cooking until fragrant (about 30 seconds).
- Build the Stew: Stir in tomatoes, reserved juice, clam juice, wine, raisins, and capers. Nestle swordfish into the pot, spooning some of the cooking liquid over the top.
- Pressure Cook: Lock the lid in place and close the pressure release valve. Cook on high pressure for 1 minute, then quick-release pressure. Carefully remove the lid, allowing steam to escape away from you.
- Prepare the Topping: In a small bowl, combine pine nuts, mint, orange zest, and remaining garlic. Adjust consistency with hot water if needed.
- Season and Serve: Season the stew with salt and pepper to taste. Serve in bowls topped with the pine nut mixture, accompanied by crusty bread or garlic toast.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.