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Italian Fish Stew

Italian Fish Stew
Feast of the Seven Fishes on TODAY Food: Fish StewTODAY


  • 4 tablespoons butter
  • 1/4 cup extra virgin olive oil
  • 2 cups onion, small dice
  • 1 cup celery, small dice
  • 1 cup green bell pepper, small dice
  • 4 tablespoons chopped fresh garlic
  • 1/2 cup flour
  • 2 tablespoons thyme, chopped
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups diced roma tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 2 quarts vegetable stock
  • 2 pounds redfish (fillets, and cut into 1 inch pieces)
  • 1/4 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • White rice, for serving
  • Chef notes

    Nick Lama, chef and owner of Avo in New Orleans, creates an easy Italian fish stew that's perfect for entertaining.


    In a large pot, melt the butter and olive oil. Sweat the onions, celery, bell pepper and garlic until translucent. Stir in the flour and cook on low heat for 5 minutes. Add the thyme, paprika, cayenne, diced tomatoes and tomato paste. Deglaze the pan with white wine. Add the vegetable stock and cook for 40 minutes at low simmer. Add the redfish and cook 5 minutes. Remove from heat and stir in the green onions and parsley. Serve over rice.