Sicilian Style Fish Stew

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Oh man, I’ve been dreaming about this soup since I made it the other. It was so, so good. If you love fish, this is the perfect soup for you. It’s called a stew, but not generally what we think of when we think of a stew. I made a few variations to mine. I added in spinach, cabbage and quinoa (got to get those whole grains in). I also omitted the white wine. These changes are why I’m calling it a Sicilian “style” fish stew. Whatever style is was though…. it was amazing. I can’t say enough about it.

It’s fish, so it cooks up really quickly. The longest part was making the soup base for it, and even that only took about 35-45 minutes. That’s boiling time, not me having to do anything with it time. It was so simple and totally healthy. Have I said enough good things about this to make you want to want to try it.

I used halibut in mine, but there are other options if you choose. Any mild flavored white fish will do- tilapia, cod, catfish even… you can use whatever you like.

Here’s the skinny on it- cut onions and celery.

Heat olive oil in dutch oven, or whatever heavy bottom pan you choose to use. Add onions and celery

Cook vegetables for 7-10 minutes, mixing occasionally . Add minced garlic and continue to cook another 3-5 minutes,

Add crushed tomatoes, tomato paste,chicken stock and spices. Bring to a boil and add quinoa.

Let this boil for at least 20 minutes, mine went about 35.

Add halibut chunks and spinach. Turn down heat to low. Once the fish is added, don’t mix. You don’t want to break up those perfect little chunks,

Let it cook 5-10 minutes, then serve. It’s that simple! I topped ours with parmesan and served it with fresh bread.

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Sicilian Style Fish Stew

This lovely stew is so flavorful, you won’t believe it all comes together in about 45-50 minutes! This is pretty good for a soup, any kind!
Course Soup
Cuisine Mediterranean
Keyword fish dishes, fish soup, halibut recipes, healthy food, healthy meal ideas, low calorie foods, soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Amy


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 3 cups veggie or chicken stock I used chicken stock, as that is what I had leftover in the fridge. Veggie stock is just as tasty!
  • 3 cups water
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoon crushed red pepper
  • salt- to taste
  • 2 cups halibut, cut in 2 inch chunks You can use any other mild flavored fish- cod, tilapia, etc.
  • 1-2 cups spinach


  • Start by chopping onions and celery.
    Heat olive oil in heavy bottom pan over medium heat- I used my enameled dutch oven. Add onions and celery to pan.  Cook vegetables for 7-10 minutes. Add garlic and continue to cook another 3 minutes. Add crushed tomatoes, tomato paste, stock, water and spices. Bring to a boil and add quinoa. Let this cook at least 20 minutes. Last step, add halibut and spinach and turn heat to low. don’t mix the soup after adding fish, you don’t want to break up your chunks. Let this cook 5-10 minutes and remove from heat. 
    We served ours topped with parmesan and crusty bread. 
    I hope you love this soup as well as our family does. It’s amazing!

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