Jump to recipeMain Course · Seafood Stew

Sicilian Fish Stew with Fennel and Potatoes

Potatoes simmer in a savory tomato and fennel broth before cod is added for a gentle finish that keeps each piece tender.

Cod, potatoes, fennel, olives, and parsley fill a shallow bowl of tomato broth beside crusty bread.

This one-pot stew starts with fennel and onion softened in olive oil, then builds a tomato broth with fish stock, olives, and capers. Potatoes simmer in that base until nearly tender before the cod goes in, so the fish needs only a short, gentle finish.

Lemon, parsley, and fennel fronds brighten the broth just before serving. Bring sliced crusty bread to the table to catch the savory juices.

Start with a soft aromatic base

Cook the fennel and onion slowly enough to soften without browning. Their mild sweetness gives the tomato broth body while keeping the flavors clean and coastal.

Let the potatoes season the broth

The potatoes simmer directly in the tomatoes and fish stock, absorbing flavor as they soften. Stop when a knife meets slight resistance so they can finish without falling apart.

Potatoes, fennel, olives, and capers simmer in tomato broth inside a Dutch oven. — Potatoes simmer with fennel and olives in the tomato and fish-stock broth.

Add the cod at the end

The fish cooks after the potatoes are tender, so it spends only a short time in the hot broth. Lower the chunks in gently and avoid stirring, which helps them stay whole for serving.

Finish with fresh citrus and herbs

Lemon juice, parsley, and the reserved fennel fronds go in after the pot leaves the heat. Their fresh aroma lifts the rich tomato broth without masking the fish.

Tender cod flakes and potatoes rest in glossy tomato broth with fennel and parsley. — Moist cod flakes sit among tender potatoes and fennel in the finished stew.

Sicilian Fish Stew with Fennel and Potatoes

4 servings

60 minutes total

Ingredients

• 1 1/2 lb cod fillets, skin removed and cut into 2-inch chunks
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium fennel bulb, trimmed, cored, and thinly sliced; fronds reserved
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 (14.5 oz) can crushed tomatoes
• 2 cups fish stock
• 1/3 cup pitted Kalamata olives, halved
• 1 tbsp capers, drained
• 1 lemon, zested and juiced
• 1/4 cup chopped flat-leaf parsley
• 1 small crusty loaf, sliced

Method

Prepare the fish and vegetables
Keep the cod chilled while you peel and cut the potatoes into 3/4-inch pieces, chop the onion, thinly slice the fennel, mince the garlic, and halve the olives. Cut the cod into 2-inch chunks, pat it dry, and return it to the refrigerator until the stew is ready for the fish.
Look for: The potato pieces are similar in size and the cod is dry and kept cold.
Soften the aromatics
Warm the olive oil in a Dutch oven over medium heat. Add the onion and sliced fennel with 1/2 tsp kosher salt and the black pepper; cook, stirring occasionally, until glossy and softened but not browned.
Look for: The onion is translucent and the fennel bends easily without taking on dark edges.
Build the tomato base
Stir in the garlic, tomato paste, and crushed red pepper flakes. Cook, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly without sticking to the pot.
Look for: The garlic is fragrant and the tomato paste has deepened in color without scorching.
Simmer the potatoes
Add the crushed tomatoes, fish stock, and potato pieces, then stir once to submerge the potatoes. Bring the broth to a gentle simmer, partially cover, and cook until a thin knife meets slight resistance at the center of a potato piece.
Look for: Small bubbles rise steadily, and the potatoes are nearly tender but still hold their shape.
Season the broth
Add the halved Kalamata olives and drained capers. Simmer uncovered briefly so their briny flavor spreads through the broth and the potatoes finish turning tender.
Look for: The potatoes are tender at the center and the broth tastes savory and lightly briny.
Gently cook the cod
Lower the cod chunks into the simmering broth in one layer, spoon a little broth over their tops, and cover the Dutch oven. Keep the broth at a gentle simmer without stirring until the thickest piece reaches 145 F and flakes easily.
Look for: The cod is opaque through the center and separates into moist flakes with gentle pressure.
Finish and serve
Remove the pot from the heat. Stir in the lemon zest and juice, chopped parsley, reserved fennel fronds, and remaining 1/2 tsp kosher salt; ladle the stew into warm bowls and serve with sliced crusty bread.
Look for: The broth tastes bright and balanced, and the bread is ready to catch the tomato-rich juices.