Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil (plus more for serving)
  • ¼ cup green onions (sliced)
  • 4 cloves garlic (minced)
  • 1 anchovy fillet (or ½ teaspoon anchovy paste)
  • ¼ teaspoon red pepper flakes
  • ⅓ cup white wine
  • 1 14-ounce can crushed tomatoes
  • 1 cup clam juice
  • ½ teaspoon dried oregano
  • ¾ cup water
  • ¾ teaspoon salt
  • 1 ½ pounds white fish (cut into large bite-size pieces, see Notes)
  • 1 pound clams (optional)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh basil (chopped)
  • freshly cracked black pepper (to taste)
  • 1 lemon (zested, halved)

Instruction

  • Heat olive oil in a large pot over medium heat. Add green onions, garlic, anchovy, and red pepper flakes. Cook until green onions begin to wilt, approximately 2 to 3 minutes.
  • Pour in white wine. Increase heat to high. Let boil 2 minutes or until liquid is reduced by approximately ⅓.
  • Add in crushed tomatoes, clam juice, oregano, and water. Bring to simmer over medium-high heat, then reduce heat to medium and simmer until color deepens slightly, approximately 10 minutes.
  • Add salt, then add fish and clams. Turn heat to high. Cover pot and cook until clams open and fish flakes easily with fork, approximately 5 minutes.
  • Stir in parsley, basil, pepper, and juice of one lemon half.
  • Ladle stew into serving bowls. Drizzle additional olive oil on top and serve with a pinch of lemon zest (optional) and crusty bread.