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Lampuca Sicilian Fish Stew

Recipe GLPR9a9866d18d78e0

0.0(0)
Italian
Soup
30 min
Servings: 4
Stovetop

A robust Sicilian-inspired seafood stew combining browned sweet Italian sausage, tender mahi mahi, and littleneck clams simmered in a fragrant tomato broth enriched with harissa, anchovy, and white wine. Fresh mint and raisins add layers of flavor, while the stew is finished with warming spices and served alongside crusty toasted bread.

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Ingredients

1/4 cup extra-virgin olive oil

2 pounds sweet Italian sausage, casings removed and crumbled

4 cloves garlic, smashed

1 large Spanish onion, roughly chopped

1 teaspoon crushed red pepper flakes

2 anchovy fillets

1/2 cup white wine

1 lemon, juiced

2 cups chicken stock

2 cups tomato sauce

1/4 cup raisins

3 tablespoons harissa

30 littleneck clams

20 fresh mint leaves, torn

2 mahi mahi fillets, cut into large chunks

4 slices bread, toasted

Directions

  1. Heat the olive oil in a large, high-sided pan or Dutch oven over medium heat. Add the crumbled sausage, smashed garlic cloves, and chopped onion. Cook, stirring occasionally, until the sausage is browned and caramelized and the vegetables are softened, about 5 to 6 minutes.

  2. Stir in the crushed red pepper flakes and anchovy fillets. Cook for 2 minutes, allowing the anchovies to dissolve into the mixture.

  3. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, approximately 5 minutes.

  4. Add the chicken stock, tomato sauce, raisins, and harissa. Stir to combine well.

  5. Add the littleneck clams, mahi mahi chunks, and torn mint leaves. Partially cover the pan with a lid and simmer over medium heat until all the clams have opened and the mahi mahi is cooked through (until it flakes easily), about 10 minutes. Discard any clams that do not open.

  6. Taste and adjust seasoning as needed. Serve the stew in bowls with toasted bread on the side and additional harissa for those who prefer extra heat.