Skip to main content

Sorrento-Style Fish Stew

  • Prep Time:
  • Cook Time:
  • Total Time:
  • 0 hour(s)

This simple fisherman's stew, popular in Campania, gets a briny, spicy kick from IASA's Spicy Anchovies.

Serves 6


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 6 cups fish stock
  • 1/4 cup dry white wine
  • 4 Spicy Anchovies, de-boned and roughly chopped
  • 3 tablespoons chopped parsley
  • 2 pounds rock cod fillets, cut into 1 1/2-inch pieces
  • 6-8 small squid, cleaned and cut into 1/2-inch rings
  • 12 large shrimp, deveined
  • 3/4 pound fresh baby clams or mussels, rinsed, cleaned and beards removed


In a large pot, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until aromatic. Add fish stock, white wine, anchovies and half of the parsley. Bring to a boil, then turn heat to low and let simmer, uncovered, for 20 minutes.

Add rock cod pieces and simmer for 2-3 minutes. Add the remaining seafood, cover and let simmer for 5-7 minutes until the clams or mussels open. Using a perforated spoon, distribute the fish and seafood evenly among 6 bowls. Ladle broth into each bowl and finish with a drizzle of fruity extra virgin olive oil and remaining parsley. Serve immediately alongside a basket of crusty bread.